• 

  Gruyère cheese cut in pieces (2 cm)

  70 g
• 

  water

  1150 g
• 

  fine sea salt

  1 ½ tsp
• 

  oil

  10 g
• 

  smoked ham, cooked sliced (see tip)

  150 g
• 

  dried penne pasta

  400 g
• 

  broccoli florets halved

  300 g

Mornay Sauce

• 

  unsalted butter diced

  70 g
• 

  plain flour

  70 g
• 

  Dijon mustard

  1 tsp
• 

  whole milk

  700 g
• 

  fine sea salt

  1 tsp
• 

  ground black pepper

  ½ tsp