Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray.
Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
Add the parmesan cheese and 2 cups shredded cheddar cheese to the milk mixture, along with salt and pepper to taste.
Stir until the cheese has melted.
Place the egg noodles, ham and broccoli in a large bowl. Pour the sauce over the top, and toss to coat evenly.
Pour the pasta mixture into the prepared pan, and top with remaining cheddar cheese.
Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
Sprinkle parsley over the top, then serve.
Notes
You can assemble this dish up to 4 hours before you plan to eat. Cover the pan and refrigerate the casserole until you’re ready to bake it. You may need to add a little more bake time to compensate for starting with a cold casserole.
This casserole tastes best with freshly grated cheese. The pre-shredded cheese that comes in bags at the grocery store is often coated with anti caking agents and preservatives, and does not melt as well.
Lightly steam or blanch your broccoli before you add it to the dish. Frozen broccoli will also work, just be sure to thaw and pat dry to remove any excess water.
Nutrition
Calories: 644kcal | Carbohydrates: 51g | Protein: 35g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 569mg | Potassium: 414mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1385IU | Vitamin C: 2.1mg | Calcium: 465mg | Iron: 1.7mg
