Instructions

Casserole: In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside.

Remove florets from broccoli and set aside. Using knife, remove any hard knobs from broccoli stems. Chop stem to produce 1 cup (250 mL) of stem bits.

In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 3 minutes longer, drain all broccoli and rinse with cold water.

Scatter pasta, hard-cooked eggs, broccoli, ham and green onions evenly into six ( 2 cup/500 mL) oval gratin dishes.

Cheese Sauce: In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.

Whisk in milk and cook, continue whisking until thickened, about 6 minutes. Remove from heat and stir in cheese, mustard powder, salt and pepper. Continue whisking until cheese is melted, about 4 minutes.

Pour cheese sauce over gratin dishes. Sprinkle remaining cheddar cheese and parsley over the gratin dishes. Place dishes on large rimmed baking sheet and bake in 375ºF (190ºC ) oven until heated through and cheese is melted, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)

Casserole

• 500 ml 2 cups rigatoni, fusilli or penne
• 1 1 head broccoli
• 6 6 hard-cooked eggs, peeled and halved
• 250 ml 1 cup black forest ham, cubed
• 4 4 green onions, thinly sliced, white and light green parts

Cheese Sauce

• 25 2 tbsp butter
• 25 2 tbsp all-purpose flour
• 375 1 1/2 cups milk
• 250 1 cup old Cheddar cheese, shredded
• 2 1/2 tsp dried mustard powder
• salt and pepper

Topping

• 125 ml 1/2 cup shredded Old Cheddar cheese
• 25 ml 2 tbsp minced fresh parsley (optional)

Nutritional Facts