Ham and Broccoli Mac and Cheese

Ingredients

Metric

Imperial

400 g	14 cup	macaroni or penne
0.5	1/2	head broccoli, separates into small florets
45 ml	3 tbsp	butter
45 ml	3 tbsp	all-purpose flour
500 ml	2 cup	milk
275 g	9 7/10 oz	grated cheddar
275 g	9 7/10 oz	grated mozzarella
2	2	pinches nutmeg
1	1	Salt and pepper to taste
350 g	12 1/3 oz	rotisserie ham, diced

Preheat oven to 375°F (190°C).
Cook the pasta in a large pot of salted water until al dente. Near the end of cooking add the broccoli florets. Drain, chill by rinsing in cold water and set aside.
In a large casserole, melt butter over medium heat. Add the flour and stir 2 minutes to make a roux.
Whisk in milk gradually to avoid lumps. Let simmer until sauce thickens.
Add 200 g cheddar and 200 g mozzarella to the sauce and stir until cheeses are completely melted. Season with nutmeg and salt and pepper to taste.
Add the cooked pasta, broccoli and ham to the cheese sauce. Mix so ingredients are well coated.
Pour mixture into a buttered serving dish.
Sprinkle over with remaining cheeses.
Bake about 20-25 minutes or until cheese is browned and crispy.
Remove from oven and let rest 10 minutes before serving.