Name: Broccoli, Ham, and Cheese Pasta Bake
Ingredients: Pasta: 1 pound of pasta, such as penne, fusilli, or elbow macaroni. Choose your favorite shape; short pasta works best for bakes as it holds the sauce well.; Broccoli Florets: 1 large head of broccoli, cut into florets (about 4 cups). Fresh or frozen (thawed) broccoli works equally well. Broccoli adds a healthy dose of greens and a slightly earthy flavor that complements the richness of the dish.; Cooked Ham: 1 cup of diced cooked ham. Use leftover ham from a holiday dinner, deli ham, or pre-cooked ham cubes. Ham provides a savory, salty element that balances the cheesy sauce and broccoli.; Butter: 1/2 cup (1 stick) of unsalted butter. Butter is the base for our roux, creating a rich and flavorful sauce.; All-Purpose Flour: 1/2 cup of all-purpose flour. Flour thickens the sauce, ensuring it coats the pasta and vegetables beautifully.; Milk: 4 cups of milk (whole milk or 2% milk recommended for creaminess). Milk forms the liquid base of the cheese sauce, creating a smooth and luscious texture.; Shredded Cheddar Cheese: 2 cups of shredded cheddar cheese. Sharp or mild cheddar both work great, depending on your preference. Cheddar provides a classic cheesy flavor and melts beautifully in the bake.; Shredded Mozzarella Cheese: 1 cup of shredded mozzarella cheese. Mozzarella adds extra meltiness and stretch to the cheese sauce, making it extra gooey and satisfying.; Grated Parmesan Cheese: 1/2 cup of grated Parmesan cheese. Parmesan adds a salty, nutty, and umami-rich flavor that enhances the overall cheese profile.; Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and depth of flavor to the cheese sauce without being overpowering.; Salt: 1 teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients and is crucial for seasoning the sauce properly.; Black Pepper: 1/2 teaspoon of black pepper, or to taste. Black pepper adds a touch of spice and complexity to the cheese sauce.; Optional Topping: Breadcrumbs or extra grated Parmesan cheese for a crispy topping. These are optional but add a delightful textural contrast to the creamy bake.

Ingredients

Pasta: 1 pound of pasta, such as penne, fusilli, or elbow macaroni. Choose your favorite shape; short pasta works best for bakes as it holds the sauce well.
Broccoli Florets: 1 large head of broccoli, cut into florets (about 4 cups). Fresh or frozen (thawed) broccoli works equally well. Broccoli adds a healthy dose of greens and a slightly earthy flavor that complements the richness of the dish.
Cooked Ham: 1 cup of diced cooked ham. Use leftover ham from a holiday dinner, deli ham, or pre-cooked ham cubes. Ham provides a savory, salty element that balances the cheesy sauce and broccoli.
Butter: 1/2 cup (1 stick) of unsalted butter. Butter is the base for our roux, creating a rich and flavorful sauce.
All-Purpose Flour: 1/2 cup of all-purpose flour. Flour thickens the sauce, ensuring it coats the pasta and vegetables beautifully.
Milk: 4 cups of milk (whole milk or 2% milk recommended for creaminess). Milk forms the liquid base of the cheese sauce, creating a smooth and luscious texture.
Shredded Cheddar Cheese: 2 cups of shredded cheddar cheese. Sharp or mild cheddar both work great, depending on your preference. Cheddar provides a classic cheesy flavor and melts beautifully in the bake.
Shredded Mozzarella Cheese: 1 cup of shredded mozzarella cheese. Mozzarella adds extra meltiness and stretch to the cheese sauce, making it extra gooey and satisfying.
Grated Parmesan Cheese: 1/2 cup of grated Parmesan cheese. Parmesan adds a salty, nutty, and umami-rich flavor that enhances the overall cheese profile.
Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and depth of flavor to the cheese sauce without being overpowering.
Salt: 1 teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients and is crucial for seasoning the sauce properly.
Black Pepper: 1/2 teaspoon of black pepper, or to taste. Black pepper adds a touch of spice and complexity to the cheese sauce.
Optional Topping: Breadcrumbs or extra grated Parmesan cheese for a crispy topping. These are optional but add a delightful textural contrast to the creamy bake.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pasta: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Cook pasta according to package directions until al dente. Drain the pasta and set aside. Al dente pasta will finish cooking in the oven, preventing it from becoming mushy.
Steam or Blanch Broccoli: Steam or blanch the broccoli florets until they are bright green and slightly tender-crisp, about 3-5 minutes. You can steam them in a steamer basket over boiling water, or blanch them by briefly boiling them in water and then immediately plunging them into ice water to stop the cooking process. This pre-cooking step ensures the broccoli is tender in the final bake and retains its vibrant color. Drain the broccoli well and set aside.
Make the Roux: In a large saucepan or Dutch oven over medium heat, melt the butter. Once the butter is melted and shimmering, whisk in the flour. Cook, whisking constantly, for 1-2 minutes until the roux is smooth and lightly golden. This is called a roux, and it’s the foundation for a creamy white sauce. Cooking the roux removes the raw flour taste.
Create the Cheese Sauce: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken slightly. Adding the milk gradually prevents lumps from forming and ensures a smooth sauce.
Add Cheese and Seasonings: Reduce the heat to low. Stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth and creamy. Keep the heat low to prevent the cheese from separating or becoming grainy. Stir in the Dijon mustard, salt, and black pepper. Taste and adjust seasonings as needed. Don’t be shy with the seasoning – it’s crucial for a flavorful cheese sauce.
Combine Ingredients: Add the cooked pasta, steamed broccoli florets, and diced ham to the cheese sauce. Gently stir to combine everything, ensuring the pasta and vegetables are evenly coated in the sauce. Be gentle when mixing to avoid breaking the pasta.
Transfer to Baking Dish and Bake: Pour the pasta mixture into the prepared baking dish, spreading it evenly. If desired, sprinkle the top with breadcrumbs or extra grated Parmesan cheese for a crispy topping.
Bake Until Golden and Bubbly: Bake in the preheated oven for 20-25 minutes, or until the bake is heated through, bubbly around the edges, and the top is golden brown. The baking time may vary slightly depending on your oven.
Rest and Serve: Let the pasta bake rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Resting also helps prevent burning your mouth on molten cheese!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 30g