Ingredients
1 package (16 ounces) elbow macaroni4 cups fresh broccoli florets1/2 cup finely chopped onion1/2 cup butter, cubed1/2 cup all-purpose flour1 teaspoon ground mustard1 teaspoon salt1/4 teaspoon pepper6 cups 2% milk1 jar (15 ounces) process cheese sauce2 cups shredded cheddar cheese, divided4 cups cubed fully cooked ham
Preparation
Preheat oven to 350°. Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large Dutch oven, saute onion in butter 2 minutes. Stir in flour, mustard, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese sauce and 1 cup cheddar cheese until blended.
Remove from heat; stir in ham, macaroni and broccoli. Divide between a greased 13x9-in. baking dish and a greased 8-in. square baking dish. Sprinkle with remaining cheese.
Bake, uncovered, 25-35 minutes or until bubbly and heated through.
