A classic American dish of mcn cheeses consists of pasta in cream cheese sauce, but how nice it will be to complement this cheese pleasure appetizing vegetables! The dish will immediately sparkle in plenty flavoring colors – what is only the sweetness of grape tomatoes! – and filled with healthy dietary fiber and vitamins. Than the more different cheeses you use in making the sauce, especially its taste will be multifaceted. And the final touch – sprinkle surface of mc-n-chees breadcrumbs mixed with parmesan and butter and toast in the oven in grill mode. It is covered with an amazing crisp, covering a delicate paste. Nutrition value of one serving: (total 4) Calories 680, total fat 32 g., Saturated fat 19 g., Protein 36 g., carbohydrates 60 g., fiber 3 g., cholesterol 185 mg., sodium 670 мг., сахар 0 г. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 head of broccoli, cut into small inflorescences (approximately 4 Art.)
- 200 gr. Campanelle pasta (bells) or another short paste
- 2 large eggs
- 1 can (340 gr.) Of sugar-free condensed milk
- 2 tbsp. a mixture of grated Mexican cheeses (approximately 200 gr.)
- 3/4 Art. grated parmesan cheese (approx. 40 gr.)
- 2 tsp Dijon mustard
- Pinch of Freshly Grated Nutmeg
- 0.5 tbsp. grape tomatoes cut in half
- 1/4 Art. panko breadcrumbs
- 1 tbsp. l (15 gr.) Unsalted butter, melted
Recipes with similar ingredients: Campanella pasta, milk concentrated, eggs, parmesan cheese, grape tomatoes, cabbage broccoli, nutmeg
Recipe preparation:
- In a large pan, bring salted water to a boil. Add broccoli and cook until bright green, and until cabbage will not become crispy-soft, 3-4 minutes. Put a slotted spoon on plate, cool. Bring the water to a boil again. Add the paste and cook as recommended on the package. Separate separately 1 tbsp. water from pasta, drain the rest.
- In a large saucepan, beat eggs, sugar-free condensed milk, pasta water, Mexican cheese, 0.5 tbsp. parmesan, mustard, nutmeg, 0.5 tsp salt and a little black pepper. Cook on medium heat, constantly whipping until the mixture begins to thicken and bubble, 6-8 minutes. Add pasta and broccoli and stir until they will not be covered with sauce. Transfer the mixture to a 3 liter form for bake and put tomatoes on top.
- Preheat the oven in grill mode. Mix in a small bowl the remaining 1/4 tbsp. Parmesan, breadcrumbs and melted butter; sprinkle pasta with cheese. Grill turning the mold until the topping is browned, 4-5 minutes.
