Baked Pasta Primavera

• 2 cups elbow macaroni
• 2 heads broccoli (florets)
• 12 cup diced virginia ham
• 13 cup diced red pepper
• 2 12 cups milk
• 2 cups shredded mozzarella cheese
• 13 cup flour
• 3 tablespoons butter
• 1 teaspoon pepper
• 12 nutmeg
• 1 tablespoon Dijon mustard
• 14 cup breadcrumbs

1. Preheat oven to 400 degrees.
2. Boil elbow macaroni until al dante.
3. Rinse.
4. In a separate pot, simmer a small amount of water and steam the broccoli for 3 minutes.
5. Rinse.
6. In another pan, melt butter and cook flour until lightly brown.
7. Add milk, pepper, nutmeg, and mustard to the pan and bring to a simmer.
8. Melt cheese in the milk, adding a third at a time.
9. In a large pot, toss macaroni, broccoli, ham, and red pepper.
10. Add cheese sauce.
11. In a casserole dish, spread the macaroni and cheese mixture and top with bread crumbs.
12. Cook for 25 minutes or until brown and bubbly.

elbow macaroni, broccoli, virginia ham, red pepper, milk, mozzarella cheese, flour, butter, pepper, nutmeg, mustard, breadcrumbs

Taken from www.food.com/recipe/baked-pasta-primavera-362710 (may not work)