What you need,
8 oz. dried pasta, I used cute little spirals but use what
you like
½ cup chopped onion
2 cloves garlic, minced
1 tbsp. olive oil
2 cups ham, chopped into bite sized pieces
2 cups fresh broccoli florets cut into small pieces
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk, I used 2%
1 tsp. dry mustard
1 tsp. Worcestershire sauce
½ cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Salt and Pepper to taste
1 cup crushed cracker crumbs, I used plain Ritz
Heat the oven to 350 degrees. Lightly grease a large baking
dish with butter.
Cook the pasta in a large pot of salted water until el
dente. Drain and set aside.
In a large pot heat the oil over medium high heat. Cook the
onions for 3-4 minutes until softened. Add the garlic and cook for 1 minute
until fragrant. Add the butter to the pot and stir until melted. Stir in the
flour and cook for 2 minutes, stirring until slightly golden brown and the
mixture starts to smell a little nutty.
Slowly whisk in the milk until the mixture is smooth. Cook
for 5 or so minutes stirring all the while until the mixture thickens. Turn off
the heat and stir in the salt and pepper, then the mustard and Worcestershire
sauce.
Slowly add the parmesan cheese, cheddar cheese and
mozzarella cheese, whisk until smooth.
Stir in the cooked pasta and ham and stir to combine. Fold
in the broccoli florets.
Pour the mixture into the prepared pan and sprinkle the top
with the cracker crumbs.
Bake for 25-30 minutes until the mixture is hot and bubbly
and the crumbs are golden brown.
Let the pasta stand for 5 minutes before serving, so you
don’t burn your tongue off!
Jen of My Tiny Oven
