Baked Penne with Ham and Broccoli
Ingredients Salt and pepper 8 ounces penne 2 cups chopped broccoli 5 tablespoons unsalted butter 1/2 cup panko (or other coarse bread crumbs) 1/4 cup all-purpose flour 3 cups low-fat milk, at room temperature 1/2 teaspoon paprika 1/8 teaspoon nutmeg 2 cups shredded sharp Cheddar 1 cup shredded Gruyère 1/4 cup grated Parmesan 4 ounces ham, cut into strips Preparation 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. 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 s...