Baked Penne with Ham and Broccoli

Salt and Pepper
8 oz Penne (consider Barilla Plus)
2 cups Chopped Broccoli
5 Tbsp Unsalted Butter (consider Smart Balance)
½ cup Coarse Bread Crumbs
¼ cup All-Purpose Flour
3 cups Low-Fat Milk, at room temperature
½ tsp Paprika
1/8 tsp Nutmeg
2 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Gruyere
¼ cup Grated Parmesan
4oz Ham, sliced into strips

Preheat oven to 375F, grease a 9x13 inch casserole dish. Bring pot of salted water to a boil. Add pasta, cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3-4 minutes longer. Drain, rinse with cold water and drain again. Pour into casserole. In saucepan over medium heat, melt butter. Remove 1 Tbsp from pan and drizzle over bread crumbs in a small bowl. Add flour to pan; whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg; season with salt and pepper. Stir until sauce begins to boil, about 8 minutes. Remove from heat. Stir 1 ½ cups cheddar and all of gruyere and Parmesan into sauce until smooth. Stir in ham. Stir sauce into pasta mixture. Sprinkle with remaining cheese and reserved bread crumbs. Bake until top browns and sauce bubbles, about 30 minutes.