Sous Vide Broccoli Mac and Cheese with Monterey Jack | CookOS

Broccoli Mac and Cheese

Name: Sous Vide Broccoli Mac and Cheese with Monterey Jack
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz monterey jack or fontina cheese, shredded; 12 oz evaporated milk; 10 oz broccoli florets; 1 tsp olive oil; ¼ tsp red pepper flakes, optional; 8 oz penne pasta; ¼ cup parmesan cheese, grated, optional

This broccoli mac and cheese combines tender penne and crisp sous vide broccoli in a creamy monterey jack sauce. The sous vide method keeps broccoli sweet and crunchy instead of mushy, making it a standout family meal.

🌍American 🥗Vegetarian 🏷️Family-friendly 🏷️Sous vide 🏷️Monterey jack 🏷️Broccoli Penne

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Total

2h 35m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz monterey jack or fontina cheese, shredded
12 oz evaporated milk
10 oz broccoli florets
1 tsp olive oil
¼ tsp red pepper flakesoptional
8 oz penne pasta
¼ cup parmesan cheese, gratedoptional

7 Ingredients

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Instructions

1
Stir together monterey jack cheese and evaporated milk in a Suvie pan. Insert pan into the top left zone of your Suvie.
2
Place broccoli, olive oil, red pepper flakes, ½ tsp salt, and ¼ tsp ground black pepper in a vacuum bag and seal. Place broccoli in a Suvie pan, cover with water, and insert into the top right zone of your Suvie.
3
Place penne in a starch pan and insert into your Suvie. Fill reservoir, input settings, and Cook Now or Schedule.
4
My Cook > Multi-Zone Settings: Protein: 175°F for 30 minutes, Vegetable: 0 minutes, Starch: 15 minutes
5
Remove pans from your Suvie. Whisk cheese sauce to reincorporate (whisk in up to ½ cup hot water, if cheese sauce is too thick). Remove broccoli from vacuum bag and roughly chop. Transfer broccoli, penne, and cheese sauce to a large bowl, stirring to incorporate. Season to taste with salt and pepper. Divide between bowls and top with parmesan cheese if desired.

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Tips & Notes

Pro tips

Shred cheese from a block rather than using pre-shredded; it melts more smoothly and prevents a grainy sauce.
Add cooked broccoli to the pasta and sauce just before serving to maintain its crisp texture—don't stir it in too early.
Use evaporated milk straight from the can without dilution; its concentrated dairy solids are key to the ooey gooey consistency.
Season with red pepper flakes at the end so diners can adjust heat to taste rather than cooking it throughout.

Substitutions

Monterey jack or fontina → gruyère or sharp cheddar (adjust salt slightly as cheddar is tangier)
Penne → elbow macaroni or rigatoni (cook to al dente for best texture)
Parmesan → pecorino romano (stronger flavor; use less)
Evaporated milk → heavy cream + whole milk at 3:1 ratio (richer, less tangy)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess.

Equipment

immersion circulator (for sous vide broccoli) · vacuum sealer or zip-lock bag (for sous vide)

Common Questions

Can you make this without evaporated milk?

Evaporated milk creates the signature creamy texture. You can substitute heavy cream (¾ cup + ¼ cup whole milk) or all heavy cream, though the flavor will be slightly richer.

What temperature and time for sous vide broccoli?

The recipe uses sous vide for broccoli to retain crispness and sweetness. Follow your immersion circulator's guidance; typically broccoli is cooked at 180–190°F for 15–20 minutes until tender-crisp.

Can you substitute the cheese?

Fontina is already listed as an option. Gruyère, sharp cheddar, or a blend work well. Avoid low-moisture cheeses; use aged varieties that melt smoothly.