Prep Time: 25 minutes | Cook Time: 25 minutes
For the Pasta
- 16 oz dry macaroni noodles
- 3 cups brocoli florets
- 3/4 cup butter
- 3/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp onion powder
- 1/2 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 1/2 cup finely grated Parmesan
- 2 cups cubed ham
For the Topping
- 1 cup panko bread crumbs
- 1 Tbsp melted butter
- 1/3 cup finely grated Parmesan
Preheat your oven to 400ºF.
Fill a 3-quart pot with water and season with salt. Bring to a boil and add in the macaroni, cooking according to packaging. Add the broccoli in with the macaroni during the last 3 minutes, boiling until tender-crisp. Drain.
Meanwhile in a large saucepan over medium-heat, add the butter and melt. Add in the flour and whisk, cooking for two minutes. Whisk in milk, heavy cream, onion powder, mustard powder, garlic powder and paprika. Cook, whisking constantly until sauce is thick. Remove from heat and stir in cheddar, gruyere and Parmesan until melted.
Transfer the cooled pasta to a large bowl and combine with the cheese sauce. Fold in the cubed ham until incorporated. Transfer to a greased 13x9-inch baking pan.
For the Topping
In a small bowl combine the breadcrumbs, butter and Parmesan. Sprinkle over the pasta. Bake until bot and the topping has browned, about 20 to 25 minutes. Serve.
This dish makes amazing leftovers.
While we used macaroni in this recipe, feel free to use a noodle like ziti or swirls.
Still have some leftover ham? Make up a batch of our Ham and Potato Chowder.