Mac and cheese with broccoli and tomatoes

Ingredients:

• 1 head broccoli, cut into small florets (about 4 cups)
• 200 g of campanelle pasta (bells) or other short pasta
• 2 large eggs
• 1 can (340 g) of unsweetened condensed milk
• 2 cups of grated Mexican cheese mix (about 200 g)
• 3/4 cup grated Parmesan (about 40 g)
• 2 teaspoons Dijon mustard
• A pinch of freshly grated nutmeg
• 0.5 cups grape tomatoes, halved
• 1/4 cup panko breadcrumbs
• 1 tbsp (15 g) unsalted butter, melted

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3-4 minutes. Transfer to a plate with a slotted spoon and let cool. Return the water to a boil. Add the pasta and cook according to the package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. In a large saucepan, whisk together the eggs, sweetened condensed milk, reserved pasta water, Mexican cheese, 1/2 cup Parmesan cheese, mustard, nutmeg, 1/2 teaspoon salt, and a few grinds of black pepper. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, 6-8 minutes. Add the pasta and broccoli and stir until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
3. Preheat oven to broil. In a small bowl, combine the remaining 1/4 cup Parmesan cheese, breadcrumbs and melted butter; sprinkle over the macaroni and cheese. Grill, rotating the pan, until the topping is golden brown, 4 to 5 minutes.