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

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.

Ratings & Reviews

TLKOTWN's Review

anathemad
September 25, 2013
I have to agree with others, it was kind of bland, I added garlic, but will have to add more next time. The cheddar does overpower the other cheeses, will only use cheddar next time, may try pepper jack to add a bit of spice to it. I also doubled the pasta, and used a whole pound of cubed pork, worked out well, plenty of sauce to cover. Until I make changes to it next time (yes will make it again) it is only worthy of "has potential" rating.

KimS65's Review

Brenna37
January 11, 2013
Ok, but wouldn't make again

Brenna37's Review

amyomans
March 11, 2012
This is a great dish! Basically a fancy mac and cheese. My toddler LOVED it and it was a hit with my hubby (although he suggested to put more ham in it). I used whole wheat penne but otherwise followed the recipe exactly. It was very good! I will be keeping this one for a long time... :)

amyomans's Review

TLKOTWN
March 05, 2010
I really liked this dish, but I changed it. I used more pasta and more ham then listed, BUT I did not increase the liquid amounts, and the sauce coating was fine. I used the Gruyère chesse and Parmesan but no sharp Cheddar. I just used more maybe 1 1/2 cups to 2 cups of Gruyère (whatever the chesse block I had totaled) and I mixed in the Paremsan so I used less chesse then the recipe said, and I put mozzarella on the top then the bread crumbs. AND IT WAS GREAT! A hint Gruyere is expensive, (which was why i did not want to ruin it with cheddar) but a great substitute is Swiss Cheese. And I may try this again with cheddar and swiss cheese.

anathemad's Review

KimS65
January 06, 2010
The cheddar was overpowering the flavors of the other cheeses. And it just felt like it was missing something. With a bit of tinkering it could be better, but for the amount of prep involved I probably won't bother.

Colleen R.'s Review

Colleen R.
November 29, 2009
Absolutely loved this dish. Easy to make, and a great way to use ham left from the holidays. Adults and kids loved it. Only recommendation; next time I will put in more pasta, there is enough liquid to handle it. Did not make any alterations to the dish, and served with salad and rolls.