Antoni Porowski takes mac and cheese to the next level with broccoli and breadcrumbs

Name: Antoni Porowski takes mac and cheese to the next level with broccoli and breadcrumbs
Ingredients: kosher salt; 1/2 cup panko (Japanese breadcrumbs); 2 tablespoons chopped fresh flat-leaf parsley (optional); 1 tablespoon chopped fresh thyme or 1/4 teaspoon dried; 1/2 teaspoon crushed red pepper flakes; 3/4 cup freshly grated Parmigiano-Reggiano cheese, divided; 1/2 teaspoon grated lemon zest; 4 tablespoons (1/2 stick) unsalted butter, divided; 8 ounces fusilli or other short pasta; 1 large bunch broccoli (1½ pounds), trimmed, florets and stems finely chopped; 2 tablespoons all-purpose flour; 2½ cups whole milk; 8 ounces mozzarella cheese, preferably fresh, torn into bitesize pieces (about 2 cups); 3 tablespoons fresh lemon juice

"Broccoli and cheese make a great pair, especially in this easy baked pasta...."

INGREDIENTS

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kosher salt

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1/2 cup panko (Japanese breadcrumbs)

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2 tablespoons chopped fresh flat-leaf parsley (optional)

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1 tablespoon chopped fresh thyme or 1/4 teaspoon dried

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1/2 teaspoon crushed red pepper flakes

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3/4 cup freshly grated Parmigiano-Reggiano cheese, divided

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1/2 teaspoon grated lemon zest

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4 tablespoons (1/2 stick) unsalted butter, divided

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8 ounces fusilli or other short pasta

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1 large bunch broccoli (1½ pounds), trimmed, florets and stems finely chopped

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2 tablespoons all-purpose flour

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2½ cups whole milk

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8 ounces mozzarella cheese, preferably fresh, torn into bitesize pieces (about 2 cups)

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3 tablespoons fresh lemon juice

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