Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Separate the broccoli into small florets and cut the stem into thin pieces. Dice the ham.
Cook the penne and broccoli
Bring 3 l of water with 8 g of salt to a boil in a large pot. Cook the penne for 2 minutes less than the package instructions indicate. Add the broccoli for the final 3 minutes of cooking. Drain them together and set aside.
Make the mustard sauce
Melt the butter in a pot over medium heat. Stir in the flour and cook for 1 minute, stirring, to make a smooth, pale roux. Gradually pour in the milk, whisking to combine. Cook for 4 to 5 minutes, stirring constantly, until the sauce thickens. Stir in the mustard, 1 g of salt, black pepper, and nutmeg.
Combine and transfer to the baking dish
Stir the drained penne and broccoli and the diced ham into the sauce. Transfer the mixture to a baking dish with a capacity of approximately 2.5 l and sprinkle the smoked cheese evenly over the top.
Bake until golden
Bake on the middle rack at 200 °C for 20 to 22 minutes, until the cheese has golden spots and the sauce is gently bubbling around the edges. Let stand for 5 minutes before serving.
