Name: Cheesy Ham and Broccoli Casserole
Ingredients: 1 pound (about 4 cups) uncooked medium pasta shells or elbow macaroni: The base of our casserole, chosen for its ability to hold onto the creamy cheese sauce. Rotini or penne also work well.; 1 tablespoon olive oil or butter: Used for sautéing the aromatics, adding a layer of flavour.; 1 medium yellow onion, finely chopped: Provides a foundational aromatic sweetness to the sauce.; 2 cloves garlic, minced: Adds a pungent depth that complements the ham and cheese.; 4 tablespoons unsalted butter: Forms the base of our rich roux for the cheese sauce.; 1/4 cup all-purpose flour: The thickening agent for the creamy, dreamy cheese sauce.; 3 cups whole milk, warmed slightly: Creates a smooth, luscious sauce. Warming prevents lumps when added to the roux. Low-fat milk can be used, but the sauce will be less rich.; 1 teaspoon Dijon mustard: Adds a subtle tang that cuts through the richness and enhances the cheese flavour.; 1/2 teaspoon salt, or to taste: Essential seasoning to bring out all the flavours. Adjust based on the saltiness of your ham and cheese.; 1/4 teaspoon black pepper, freshly ground: Provides a gentle warmth and spice.; Pinch of nutmeg (optional): A classic addition to cream sauces that adds warmth and complexity.; 4 cups (about 1 pound) fresh broccoli florets, cut into bite-sized pieces: Provides vibrant colour, texture, and essential nutrients. Can be lightly steamed or blanched beforehand if preferred, or added raw.; 8 ounces (2 cups) sharp cheddar cheese, shredded: The star of the show! Sharp cheddar provides a robust, tangy flavour. Use freshly shredded for best melting.; 4 ounces (1 cup) Gruyère or Swiss cheese, shredded: Adds nutty complexity and excellent melting properties to the sauce.; 2 cups cooked ham, diced (about 1/2 inch cubes): The savory, salty protein element. Perfect for using up leftover holiday ham, but deli ham or ham steak works too.; Optional Topping: 1/2 cup Panko breadcrumbs mixed with 1 tablespoon melted butter: Creates a delightful crispy, golden-brown crust. Crushed crackers or extra cheese are also great options.

Ingredients

Scale

1 pound (about 4 cups) uncooked medium pasta shells or elbow macaroni: The base of our casserole, chosen for its ability to hold onto the creamy cheese sauce. Rotini or penne also work well.
1 tablespoon olive oil or butter: Used for sautéing the aromatics, adding a layer of flavour.
1 medium yellow onion, finely chopped: Provides a foundational aromatic sweetness to the sauce.
2 cloves garlic, minced: Adds a pungent depth that complements the ham and cheese.
4 tablespoons unsalted butter: Forms the base of our rich roux for the cheese sauce.
1/4 cup all-purpose flour: The thickening agent for the creamy, dreamy cheese sauce.
3 cups whole milk, warmed slightly: Creates a smooth, luscious sauce. Warming prevents lumps when added to the roux. Low-fat milk can be used, but the sauce will be less rich.
1 teaspoon Dijon mustard: Adds a subtle tang that cuts through the richness and enhances the cheese flavour.
1/2 teaspoon salt, or to taste: Essential seasoning to bring out all the flavours. Adjust based on the saltiness of your ham and cheese.
1/4 teaspoon black pepper, freshly ground: Provides a gentle warmth and spice.
Pinch of nutmeg (optional): A classic addition to cream sauces that adds warmth and complexity.
4 cups (about 1 pound) fresh broccoli florets, cut into bite-sized pieces: Provides vibrant colour, texture, and essential nutrients. Can be lightly steamed or blanched beforehand if preferred, or added raw.
8 ounces (2 cups) sharp cheddar cheese, shredded: The star of the show! Sharp cheddar provides a robust, tangy flavour. Use freshly shredded for best melting.
4 ounces (1 cup) Gruyère or Swiss cheese, shredded: Adds nutty complexity and excellent melting properties to the sauce.
2 cups cooked ham, diced (about 1/2 inch cubes): The savory, salty protein element. Perfect for using up leftover holiday ham, but deli ham or ham steak works too.
Optional Topping: 1/2 cup Panko breadcrumbs mixed with 1 tablespoon melted butter: Creates a delightful crispy, golden-brown crust. Crushed crackers or extra cheese are also great options.

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Instructions

Preheat Oven & Cook Pasta: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar 3-quart casserole dish. Cook the pasta according to package directions until al dente (usually 1-2 minutes less than the suggested time, as it will continue cooking in the oven). Drain the pasta well and set it aside. Rinsing lightly can prevent sticking, but isn’t strictly necessary.
Prepare Broccoli (If Desired): While the pasta cooks, you can lightly steam or blanch the broccoli florets for 2-3 minutes if you prefer them very tender. Plunge them into ice water immediately after to stop the cooking and retain their bright green colour. Drain thoroughly. Alternatively, you can add the broccoli raw; it will cook in the oven but remain slightly firmer. Set aside.
Sauté Aromatics: Heat the 1 tablespoon of olive oil or butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Make the Roux: Melt the 4 tablespoons of unsalted butter in the same saucepan over medium heat. Once melted, whisk in the all-purpose flour. Cook the roux, whisking constantly, for 1-2 minutes. This cooks out the raw flour taste and is crucial for a smooth sauce. The mixture should be bubbly and slightly golden.
Build the Sauce: Gradually pour in the warmed milk while whisking continuously. It’s important to add the milk slowly at first, ensuring each addition is fully incorporated before adding more, to prevent lumps. Continue whisking until the sauce begins to thicken slightly, usually about 3-5 minutes.
Season and Add Cheese: Bring the sauce to a gentle simmer (do not boil rapidly). Reduce the heat to low. Whisk in the Dijon mustard, salt, pepper, and optional nutmeg. Remove the saucepan from the heat. Gradually add the shredded sharp cheddar and Gruyère (or Swiss) cheese, stirring until melted and the sauce is smooth and velvety. Reserve about 1/2 cup of cheddar for topping if not using breadcrumbs, or just because extra cheese is always good! Taste and adjust seasoning if needed.
Combine Ingredients: To the large saucepan with the cheese sauce, add the cooked and drained pasta, the prepared broccoli florets (ensure they are well-drained if blanched), and the diced ham. Gently stir everything together until the pasta, broccoli, and ham are evenly coated in the glorious cheese sauce. Ensure you scrape the bottom and sides of the pot to incorporate all that cheesy goodness.
Assemble the Casserole: Pour the mixture evenly into the prepared baking dish. Spread it out gently with a spatula.
Add Topping (Optional): If using the breadcrumb topping, mix the Panko breadcrumbs with the 1 tablespoon of melted butter in a small bowl until combined. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. Alternatively, sprinkle with the reserved 1/2 cup of shredded cheddar cheese or leave it plain.
Bake: Place the casserole dish in the preheated oven. Bake for 20-30 minutes, or until the sauce is bubbly around the edges and the topping (if using) is golden brown and crispy. If the top starts browning too quickly, you can loosely tent it with foil.
Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being scaldingly hot. Garnish with fresh parsley if desired.

Nutrition

Serving Size: one normal portion
Calories: 700
Fat: 40g
Carbohydrates: 55g
Protein: 35g