-
1
Cook pasta in boiling water per manufacturer's directions. Cool the finished cooked pasta in cold water and drain. Toss the drained pasta with a teaspoon of vegetable oil to prevent sticking and reserve until ready to use in a covered container under refrigeration.
-
2
Start making the sauce by melting 1/2 cup of butter in a medium saucepan on medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking until the mixture becomes a light tannish/brown color. This takes about 5 minutes.
-
3
Add the chicken broth, milk, salt and mustard, then stir or whisk until everything is well incorporated.
-
4
Bring the sauce to a simmer while stirring occasionally. Simmer sauce for 5-10 minutes.
-
5
Reduce the heat to low on the sauce and stir in the shredded Swiss cheese and reserve.
-
6
In a small mixing bowl, combine panko breadcrumbs, smoked paprika and melted butter. Mix until the butter is fully dispersed and reserve.
-
7
Preheat oven to 350u00b0 F.
-
8
In a mixing bowl, add pasta, ham, broccoli and sauce, then fold together until everything is well distributed.
-
9
Return pasta mixture to a greased 3-quart casserole dish and top with remaining 1/2 cup of shredded Swiss cheese.
-
10
Top with panko mixture and bake at 350u00b0 F for 20 minutes or until internal temperature reaches 165u00b0 F and the panko mixture is browned.
