Broccoli, Wild Mushroom and Duck Prosciutto Casserole Smothered in a Sharp Cheddar Cream Sauce

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5 tablespoons unsalted butter

1 pound mixed mushrooms, such as button, shiitake and oyster

2 shallots, minced

2 tablespoons all-purpose flour

2 cups milk

1 tablespoon mustard powder

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

Sea salt

Freshly cracked pepper

2 1/2 cups sharp Cheddar, grated

1 head broccoli, cut in small pieces, blanched

1 cup panko breadcrumbs

2 slices duck prosciutto, diced

Tricolor fusilli pasta, cooked to al dente, for serving, optional