Broccoli and Ham Pasta Bake

• 70 g Gruyère cheese, cut in pieces (2 cm)
• 1150 g water
• 1 ½ tsp fine sea salt
• 10 g oil
• 150 g smoked ham, cooked, sliced (see tip)
• 400 g dried penne pasta
• 300 g broccoli florets, halved

Mornay Sauce

• 70 g unsalted butter, diced
• 70 g plain flour
• 1 tsp Dijon mustard
• 700 g whole milk
• 1 tsp fine sea salt
• ½ tsp ground black pepper