Baked Penne with Ham and Broccoli

Ingredients

• 2 cups broccoli chopped
• 0.3 cup flour all-purpose
• 1 cup gruyere cheese shredded
• 4 ounces ham cut into strips
• 3 cups milk low-fat at room temperature
• 0.1 teaspoon nutmeg 
• 0.5 cup breadcrumbs (or other coarse bread crumbs)
• 0.5 teaspoon paprika 
• 0.3 cup parmesan grated
• 8 ounces penne pasta 
• 6 servings salt and pepper 
• 2 cups sharp cheddar cheese shredded
• 5 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Preheat oven to 375F; grease a 9-by-13-inch casserole dish. Bring a pot of salted water to a boil.
2. Add pasta; cook for 7 minutes.
3. Add broccoli; cook until broccoli is tender, 3 to 4 minutes longer.
4. Drain, rinse with cold water and drain again.
5. Pour into casserole.
6. In a saucepan over medium heat, melt butter.
7. Remove 1 Tbsp. from pan and drizzle over panko in a small bowl.
8. Add flour to pan; whisk until smooth and bubbling, 1 minute. Slowly whisk in milk.
9. Add paprika and nutmeg; season with salt and pepper. Stir until sauce begins to boil, about 8 minutes.
10. Remove from heat.
11. Stir 1 1/2 cups Cheddar and all of Gruyre and Parmesan into sauce until smooth. Stir in ham.
12. Stir sauce into pasta mixture.
13. Sprinkle with remaining Cheddar and reserved panko.
14. Bake until top browns and sauce bubbles, about 30 minutes.