Creamy Ham and Broccoli Noodle Bake with Cheddar Crumbs

Make it

Instructions

1. 01

   Heat the oven and grease the baking dish

   Set an oven rack in the center and heat the oven to 400°F (200°C). Rub 1 tsp butter over the bottom and sides of a 2½-quart baking dish; set it aside. | Why: Greasing the dish now prevents the noodles from sticking when the casserole bakes.

2. 02

   Prepare the broccoli, ham, and cheese

   Rinse and thoroughly dry 10 oz broccoli, then cut it into bite-size florets and thinly slice any tender stems. Dice 8 oz fully cooked ham into ½-inch pieces. Grate 6 oz sharp cheddar cheese; divide it into a 4 oz portion for the sauce and a 2 oz portion for the topping. Keep the ham separate from the vegetables and cheese until assembly. | Why: Small, even pieces heat through quickly, while freshly grated cheese melts smoothly.

3. 03

   Cook the noodles and broccoli

   Bring 3 qt water to a rolling boil in a large pot over high heat. Add 8 oz dry egg noodles and cook for 2 minutes less than the package's indicated time, usually 5–6 minutes. Add the prepared broccoli for the last 2 minutes; the noodles should be slightly firm and the broccoli bright green and just tender. Drain both thoroughly in a colander; do not rinse. Set aside while you make the sauce. | Why: Slight undercooking keeps the noodles and broccoli from turning soft in the oven.

4. 04

   Make the mustard cream sauce

   While the pot comes to a boil or the noodles cook, melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, until foamy but not browned. Gradually whisk in 2 cups whole milk; simmer, whisking often, for 4–5 minutes until thick enough to lightly coat a spoon. Whisk in 1 tbsp Dijon mustard, ¼ tsp kosher salt, and ¼ tsp ground black pepper. Remove the pan from the heat. | Why: Cooking the flour removes its raw taste, and gradual whisking gives the sauce a smooth texture.

5. 05

   Combine the casserole in the greased dish

   Stir the reserved 4 oz portion of grated cheese into the hot sauce until melted. Fold in the drained noodles and broccoli and the diced ham until evenly coated. Taste a small spoonful of sauce and adjust the balance with the measured mustard and seasoning already in the pan; the ham and topping will add saltiness. Spoon the mixture into the greased baking dish and spread it evenly. | Why: Mixing before baking coats every noodle without leaving dry spots.

6. 06

   Add the crisp cheddar topping

   In a small bowl, toss ½ cup panko breadcrumbs with 1 tbsp olive oil until lightly coated. Scatter the crumbs over the casserole, then sprinkle on the reserved 2 oz portion of grated cheese. | Why: Oiled crumbs toast evenly and give the creamy bake a crunchy finish.

7. 07

   Bake, rest, and serve

   Place the dish on the center oven rack and bake at 400°F (200°C) for 18–22 minutes, until the edges bubble, the crumbs are golden brown, and the center reaches 165°F (74°C) on an instant-read thermometer. If the crumbs brown early, loosely cover the dish with foil. Set the dish on a heatproof surface and rest for 5 minutes. Spoon into 4 bowls and serve warm. | Why: The short rest lets the hot sauce settle so each serving stays creamy rather than runny.