1 c. uncooked elbow macaroni
1 Tbsp. olive oil
4 c. broccoli florets
1/4 c. (1/2 stick) butter or margarine
1/4 c. all-purpose flour
1/2 tsp. black pepper
1 c. diced baked ham
1 1/2 c. milk
2 1/4 c. grated Parmesan or Romano cheese, divided
2 tsp. Dijon-style mustard
1/4 c. Italian-style bread crumbs

Preheat oven to 400°. Grease a large baking dish. Cook pasta according to package directions. Drain and rinse. Toss with oil. Spoon into large bowl. Place broccoli in a large saucepan. Add enough water to cover. Cook broccoli over medium heat until tender, about 5 minutes. Drain and rinse with cool running water. Add broccoli to pasta in bowl.

In another pan, melt butter over medium heat; stir in flour. Cook, stirring about 2 minutes. Whisk in milk, 2 cups Parmesan, mustard and pepper; fold in ham. Add sauce to pasta and broccoli; mix well. Spoon pasta mixture into prepared dish. Sprinkle with bread crumbs and remaining 1/4 cup Parmesan. Bake until bubbly, about 25 minutes.