1 pound gemelli, fusilli, chiocciole or other short, spiral-shaped pasta
2 cups broccoli florets
2 Tbsp olive oil
3 tablespoons French butter
1 tablespoon flour
1 teaspoon dry mustard
¼ tsp of cayenne pepper
1 (12-ounce) can evaporated milk
1/2 cup whole milk
6-8 ounces of French Brie
1/2 cup grated French Mimolette cheese (sharp cheddar works, too)
1/2 cup panko breadcrumbs
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
Step 1: Roast the broccoli
Preheat oven to 425ºF. Take two stalks of broccoli and cut in to 1-inch florets. Spread into a single layer on a backing sheet and drizzle with olive oil and sprinkle with sea salt. Roast for 20 minutes until tender and slightly browned.
Step 2: make the cheese sauce
In a large saucepan, melt 1 tablespoon butter over medium heat. Add the flour, mustard and cayenne and stir to make a paste. Cook for about 1 minute while stirring to avoid burning. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until creamy, around 6 to 7 minutes. Add the French Brie and all but 2 tablespoons of the Mimolette (keep aside to sprinkle on top later) and whisk until melted.
Step 3: boil the macaroni
Cook 1 pound of pasta in salted boiling water and cook to al dente (i.e. still firm when bitten). Reserve the warm pasta water to use later as a thinner if the cheese sauce becomes too thick.
Step 4: Make the topping
In a small boiler, combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining two Tbsp of Mimolette and place over medium heat. Stir until butter and cheese are full melted; about 1 minute.
Step 4: Bring it all together
In a large mixing bowl, toss pasta with 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Add salt to taste. Top each serving with a heaping tablespoon of the breadcrumb mixture.