3 cups penne pasta, uncooked
4 cups broccoli florets
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups Swiss cheese, grated
2 cups ham, diced
Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.
Cook the pasta in a large pot according to package directions. Add the broccoli florets during the last two minutes of cooking, and drain, returning the pasta and the broccoli to the empty pot.
In a medium-sized saucepan set over medium heat, melt the butter. When the butter has melted, add the flour and whisk with the butter to incorporate. Let cook for 2 minutes.
Slowly add the milk to the flour and butter mixture, whisking to avoid lumps. Once all the milk has been added, let the mixture cook for another 10 minutes to thicken slightly.
Add the Swiss cheese slowly, stirring as you do so.
Pour the cheese sauce over the pasta and broccoli in the large pot and add the ham. Stir to combine and pour into the casserole dish.
Place the casserole into the oven and bake for about 30 minutes, until it’s hot and bubbling throughout.