I had leftover ham and broccoli that desperately needed to be used, so this recipe was born. The swiss cheese makes it rich but gives it a different taste than the classic cheddar only cheese sauces.
24 oz. Macaroni Pasta (Gluten Free if needed)
2 T Butter
2 small Head Broccoli, florets removed
1/4 C Butter
1 Large Shallot, finely diced
1 Clove Garlic, minced
1/4 C + 2 T Flour (can use GF, add 1 T more)
1 Can Evaporated Milk
1/2 C Half and Half
1 C Cheez Whiz (can omit if GF)
1 T Spicy Mustard
Salt and Tabasco to taste
2 C Shredded Swiss
2 C Shredded White Cheddar
1/4 C Grated Parmesan
1 3/4 -2 C Milk (reduce if omitting Cheez Whiz)
2 1/2 C Diced Cooked Ham
4 T Bread Crumbs (GF if needed)
-Cook pasta per package directions, drain and stir in 2 T Butter. Set aside.
-Steam broccoli 7 minutes, diced to desired size once done.
-In medium pot over medium low heat melt 1/4 C Butter. Add in shallot, cook until tender, add in garlic and cook until fragrant.
-Whisk in flour to create roux. Slowly whisk in evaporated milk and half and half, ensure roux is dissolved. Stir in cheez whiz. Once melted add in parmesan, cheddar and swiss, along with nutmeg, salt, tobacco and nutmeg.
-Slowly add in milk, the amount needed will depend on cheese and how thin or thick you want your sauce. Once cheese is melted and desired consistency is reached, stir in cooked broccoli and ham. Pour cheese sauce over pasta.
-Place coated pasta in 13X9 baking pan, sprinkle bread crumbs over top. bake 350 degrees for 15 minutes. Broil 3-5 minutes or until top is golden brown.
-Remove from oven and allow to rest before serving. Enjoy!