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Broccoli, Cheddar and Ham Bake


  • 1 pound pasta bowties

  • 1/4 cup slivered almonds, toasted

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 tablespoon spicy brown mustard

  • 2 cups milk

  • Salt and freshly ground black pepper

  • 1 cup mild cheddar cheese, grated

  • 1 box frozen broccoli (10 ounces), chopped

  • 1/2 pound thick-sliced deli ham, diced


Pre-heat the oven to 350°F. In a large pot of boiling water, cook the noodles to al dente, according to the package directions, and drain. While the pasta is cooking, spread the nuts in a single layer on a baking sheet. Bake them until lightly toasted and aromatic, about 5 minutes.  Place the pot the pasta was cooked in over medium heat with the butter. Sprinkle the flour over the butter and cook for about a minute. Whisk the mustard and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper and simmer until thickened, 2-3 minutes. Turn the flame off under the pot and add the cheese, stirring until melted and combined. Add the cooked pasta, broccoli and ham to the pan and stir everything to combine.  Transfer the mixture to a casserole dish and sprinkle the almonds over the top. Bake until heated through and bubbly, 12-15 minutes, and serve.