Save Combining everything we love about mac and cheese with the fluffy richness of a frittata, this recipe creates a cozy dish you can enjoy any time of day. It is creamy and full of savory flavor, thanks to sharp cheddar and sweet onions, with tender broccoli adding a fresh twist. I reach for this recipe on busy weekends when my family wants comfort food without the heaviness and fuss of a casserole.
I first made this on a chilly Saturday morning when I needed to use up leftover macaroni and broccoli. The aroma while it baked reminded me of my grandmother’s famous egg pie, and it has been a family favorite ever since.
Ingredients
- Elbow macaroni: provides hearty substance and soaks up all the cheesy custard
- Sharp cheddar cheese: delivers a bold, classic mac and cheese flavor look for freshly shredded blocks for better melting
- Parmesan cheese: adds depth and a nutty finish choose real Parmigiano-Reggiano for best results
- Whole milk and heavy cream: create the frittata’s creamy, tender texture opt for high-quality dairy for richness
- Broccoli florets: brighten up the dish with color and a mild earthy bite use fresh florets for tender texture
- Small onion: brings sweetness and complexity yellow onions work best for their balance of flavor
- Large eggs: set the frittata and make it fluffy use farm-fresh eggs for vivid color
- Salt and ground black pepper: enhance all the savory flavors choose sea salt and freshly cracked pepper for best taste
- Smoked paprika (optional): adds subtle smoky warmth Spanish smoked paprika gives more depth
- Unsalted butter or olive oil: is needed for sautéing and for enriching the overall flavor use good-quality butter for a silkier texture
Instructions
- Prep and Preheat:
- Preheat your oven to 375 degrees Fahrenheit to ensure even baking later. Set out all your ingredients and equipment so you can work quickly while things cook.
- Cook Pasta:
- Fill a saucepan with salted water and bring to a rolling boil. Add the elbow macaroni and cook just until al dente about 6 to 8 minutes. Drain well and rinse briefly to keep the pasta from sticking together.
- Blanch Broccoli:
- Steam or blanch broccoli florets in simmering water for 2 to 3 minutes. The goal is to keep them bright green and just tender without being mushy. Drain and let cool slightly.
- Sauté Onion:
- Melt butter or heat olive oil in a large ovenproof skillet over medium heat. Add diced onion and stir frequently for 3 to 4 minutes until it becomes translucent and slightly golden. The aroma should be sweet and inviting.
- Whisk Eggs and Dairy:
- Crack eggs into a large bowl. Whisk together with whole milk heavy cream salt black pepper and smoked paprika until completely smooth and the mixture is pale yellow. This step creates the frittata’s fluffy texture.
- Combine Filling:
- Gently mix in the cooked macaroni shredded sharp cheddar cheese grated Parmesan and blanched broccoli. Toss gently so all the ingredients are evenly coated but the pasta and vegetables stay whole.
- Layer in the Skillet:
- Pour the egg mixture into the skillet over the sautéed onions. Use a spatula to stir lightly making sure everything is evenly distributed and not overcrowded.
- Begin Stovetop Cooking:
- Cook the frittata over medium heat for 4 to 5 minutes running a spatula around the edge. You should see the sides begin to firm up while the center stays a little loose. This step helps get a golden crust on the bottom.
- Oven Finish:
- Transfer the entire skillet to your preheated oven. Bake for 15 to 18 minutes. The frittata is ready when the top is lightly browned and the center springs back when touched. Use oven mitts to remove the hot skillet and let it cool for several minutes.
- Slice and Serve:
- Run a thin spatula around the edge to loosen. Slice into wedges and serve warm for the best flavor and texture.
Save My family always requests extra cheddar on top because the gooey golden crust brings back lots of childhood mac and cheese memories. The broccoli adds a contrast I love and makes the dish colorful and a bit more wholesome.
Storage Tips
Cool the frittata completely before storing slices in an airtight container. Refrigerate for up to three days. Reheat gently in the microwave or oven to avoid drying it out. For longer storage freeze individual wedges wrapped tightly and thaw overnight before reheating.
Ingredient Substitutions
If you are out of macaroni use small shell pasta or gluten-free elbow noodles for an allergy friendly version. Try cauliflower or asparagus instead of broccoli for a new flavor twist. Swap sharp cheddar for mozzarella or add crumbled feta for even more flair.
Serving Suggestions
Serve warm wedges with a crisp green salad tossed in lemony vinaigrette. Roasted cherry tomatoes complement the frittata’s creamy richness. Brunch guests always appreciate a side of fruit for balance.
Cultural and Historical Context
Frittatas have roots in Italian home cooking where leftover pasta and vegetables are often baked with eggs as a thrifty way to feed a crowd. This American style version blends classic mac and cheese comfort with brunchy egg traditions for a dish anyone can love.
Seasonal Adaptations
Mix in spring vegetables like asparagus or peas for freshness Add summer herbs such as basil or chives for brightness Use roasted root vegetables in autumn and winter for extra flavor
Save With this recipe you can turn simple kitchen staples into an impressive comforting meal that suits any part of your day.
Recipe FAQ Section
- → Can I make this frittata gluten-free?
Yes, swap regular macaroni with a gluten-free variety for a gluten-free version.
- → What cheeses work best in this dish?
Sharp cheddar and Parmesan offer rich flavor, but you can experiment with Gruyère or mozzarella.
- → How can I add extra flavor?
A pinch of mustard powder or fresh herbs like chives and parsley enhances taste and freshness.
- → Can I use other vegetables besides broccoli?
Cauliflower is a great substitute, or try a mix of broccoli and cauliflower for variety.
- → What’s the best way to serve frittata?
Enjoy warm slices on their own or with a crisp green salad for a balanced meal.
- → How do I know when the center is set?
The frittata is ready when it’s puffed, lightly golden, and the center no longer jiggles.