* 1 lb. macaronis (or other short pasta) in high fiber content* 2 tablespoons butter
* 3 chopped shallots
* 3 small french onions, chopped
* 3 cups small chopped broccoli pieces
* 1 cup diced ham
* 1/2 cup of flour
* 1 cup milk
* 1 box of milk evaporated in 2 %
* 1 lb. of old, grated orange cheddar cheese
* 1/2 cup of grated Parmesan
* 2 teaspoons of Dijon mustard
* 1 teaspoon salt
* freshly ground black pepper
* 1 cup bread without the crusts of bread of whole wheat, crumbled
* 2 tablespoons olive oil
1. In a large skillet, melt the butter under medium heat. Add shallots with the onions and cook for about 3 minutes or until they are slightly browned. Lower the heat to low. Sprinkle the flour over while stirring and then start adding gradually the milk and the evaporated milk. Stir constantly, using a whisk, until you get to the point where the sauce starts barely to boil. As soon as you see the first signs your sauce is starting to boil, gradually add the cheddar, half the Parmesan, the Dijon mustard, salt and pepper and continue stirring.
2. In the meantime, in another pot filled with water, cook the pasta for 5 minutes. Add the broccoli and continue boiling everything for about 1 extra minute or until pasta is very al dente. Drain. Drop your pasta and broccoli in a large enough oven-going pan. Next add the ham too and mix. Ultimately pour the sauce and mix gently to coat all ingredients with the sauce.
3. Preheat your oven to 375°F. In a separate bowl, blend the bread without the crusts, the other half of the Parmesan and enough olive oil. Once well mixed spread this preparation on top of the contents of the oven-going pan. Cook in the oven, at 375°F (190°C) for about 20 minutes or until the top has formed a nice golden crust.