Macaroni cheese with broccoli, ham, and peas

I am on a quest. Two, actually. One is for the perfect veggie burger (I came pretty darn close with my chickpea burgers). Another is for the perfect macaroni and cheese recipe. 

I didn't like macaroni and cheese as a child. My parents used to make it with a cheesy bechamel sauce, which I found too rich and heavy. I have a certain fondness for that electric orange Kraft boxed stuff, but only when I have a hangover, and I don't have those any more now that I'm a responsible adult. 

Then I discovered this recipe, which not only tastes better, but is rather easier than making a bechamel. I adapted it from an America's Test Kitchen recipe, making a few changes and additions. The original called for tabasco sauce, which I found overpowering (plus, I much prefer sriracha). It also had three cups of cheese, which I found overwhelming. I made it a few times to get it right, and I think I managed.

Additionally, I find this a useful vehicle for getting my daughter to eat enough. I figure she's pretty good at regulating her appetite, and I never force her to eat when I think she hasn't had enough, but I've noticed that she's always in a better mood the next day if she eats a decent amount of dinner. Most people's kids will eat anything if you douse it with enough cheese, but mine isn't a cheese addict, although she likes it. Instead, Baby B will eat whatever if it has little pieces of diced ham in it. I know ham is not exactly health food, but if you use it in small amounts as a condiment, it's better than making it the focus of the meal. I mean, macaroni and cheese is hardly health food either, so.......

Serves 4 exceedingly hungry people, or stretches to two meals for our little family of two adults and one toddler.

2 cups rotini or other pasta shapes

2 oz butter (around 50g)

2 eggs

2 1/2 cups freshly grated sharp cheddar

a 12-oz can evaporated milk (don't use the non-fat stuff, it doesn't work)

1/4 teaspoon sriracha

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1 ham steak, cut into tiny pieces

1 cup broccoli florets

1/2 cup frozen peas (no need to defrost)

pinch of thyme

salt and freshly ground pepper

Cook the pasta in a large pot of salted water until not quite al dente.

While the pasta is cooking, steam the broccoli lightly, adding the peas at the last minute to flash-defrost.

Mix the eggs and half the evaporated milk with the sriracha, garlic powder, thyme, and mustard, adding a few good grinds of pepper. 

When the pasta and vegetables are ready, drain them and place them back in the pasta pot with the butter over low heat until the butter melts.

Now add the eggs/milk mixture, together with half the grated cheese. Raise the heat to medium, and cook, stirring, until the sauce starts to thicken. Gradually add in the rest of the evaporated milk and cheese until the sauce is thick, hot, and creamy. Add the pieces of ham and heat through.