Prep Time
20 Mins
Cook Time
30 Mins
Yield
Serves 6
Photo: Ryan Benyi; Styling: Lynn Miller

How to Make It

Step 1

Preheat oven to 375ºF; grease a 9-by-13-inch casserole dish. Bring a pot of salted water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3 to 4 minutes longer. Drain, rinse with cold water and drain again. Pour into casserole.

Step 2

In a saucepan over medium heat, melt butter. Remove 1 Tbsp. from pan and drizzle over panko in a small bowl. Add flour to pan; whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg; season with salt and pepper. Stir until sauce begins to boil, about 8 minutes. Remove from heat.

Step 3

Stir 1 1/2 cups Cheddar and all of Gruyère and Parmesan into sauce until smooth. Stir in ham.

Step 4

Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved panko. Bake until top browns and sauce bubbles, about 30 minutes.

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