This Ultimate Baked Macaroni and Cheese with Ham is the perfect way to transform leftover holiday ham into a decadent, family-favorite meal. Featuring a velvety, multi-cheese sauce and tender pasta, this recipe elevates classic comfort food by adding savory, smoky diced ham for a boost of protein and flavor.
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Why You'll Want to Make Ultimate Baked Macaroni and Cheese with Ham
- Efficient Use of Leftovers: It's arguably the most delicious way to repurpose a large holiday ham. Instead of standard sandwiches, you're creating a completely different flavor profile that prevents "leftover fatigue."
- Make-Ahead Convenience: This casserole holds up beautifully. You can assemble it in advance, keep it refrigerated, and simply pop it in the oven when you're ready for a stress-free weeknight dinner.
- Perfect Freezing Capabilities: Baked mac and cheese freezes exceptionally well. You can bake a double batch and freeze half. The ham stays tender, and the cheese sauce maintains its integrity better than many other pasta-based dishes.
- Kid-Friendly with a Gourmet Twist: It's a great "gateway" dish for picky eaters. It retains the familiar comfort of macaroni and cheese while introducing them to more savory, smoky flavors in a way that isn't intimidating.
Ingredients - Here's What You'll Need
Steps to Make Ultimate Baked Macaroni and Cheese with Ham
- Preheat the oven to 375°F. Melt unsalted butter in a large saucepan over medium heat. Whisk in flour, ground mustard powder, white pepper, and Kosher salt.
- Then, pour in room temperature whole milk, about a cup at a time, whisking well after each addition, making sure the mixture is smooth. Cook for a few minutes, whisking occasionally, until the sauce thickens.
- Next, add cheese by the handful, whisking well after each addition until each batch of cheese is melted and incorporated into the sauce. Keep the sauce warm over low heat while cooking the pasta. Do not allow the sauce to boil, and whisk it occasionally to maintain its smooth texture.
- Cook the pasta according to the package directions, minus two minutes from al dente. The pasta will continue to cook while it bakes in the oven.
- When there is about a minute left on the pasta's cooking time, reserve half a cup of the pasta water. Then, drain the pasta in a colander set in your kitchen sink.
- Whisk the reserved pasta water into the cheese sauce.
- Combine the cooked pasta and chopped ham in a large bowl, or you can use the same pot you cooked the pasta in. Then, pour in the cheese sauce. Use a large silicone spatula or wooden spoon to combine everything.
- Spray a large 9x13 baking dish with non-stick cooking spray. Transfer the pasta mixture to the prepared pan.
- In a small bowl, combine the remaining cheese and ham, and sprinkle it over the top of the casserole. Bake in a 375°F oven for 30 minutes.
- Remove the Macaroni and Cheese with ham from the oven and allow it to cool for about five minutes before serving.
This Ultimate Baked Macaroni and Cheese with Ham is the definitive answer to the "what's for dinner?" dilemma after a big holiday. The smoky, salty notes of the ham perfectly cut through the richness of the creamy cheese sauce, creating a balanced bite every time.
Once you try this savory twist on the classic mac and cheese, you might find yourself buying a larger holiday ham just to ensure you have enough leftovers for this recipe.
Frequently Asked Questions
Yes! You can assemble the macaroni, ham, and cheese sauce in your baking dish up to 24 hours in advance. Cover it tightly with foil or plastic wrap and refrigerate. When you're ready to eat, let it sit at room temperature for about 20 minutes before baking, and you may need to add an extra 5-10 minutes to the oven time since it started cold.
For the best flavor, use a combination of extra-sharp and white cheddar cheeses. If you'd like a "melter" texture, you can substitute the white cheddar for Gruyère, Monterey Jack, or Fontina. Always grate your own cheese from a block if possible; pre-shredded cheeses are coated in potato starch to prevent clumping, which can make your sauce grainy.
The secret is to make slightly more sauce than you think you need. The pasta continues to absorb liquid as it bakes in the oven, which is why you should include reserved pasta water in the cheese sauce. Also, be sure to cook your pasta al dente (usually 2 minutes less than the package directions). If the noodles are already fully soft before baking, they will soak up all the sauce and turn mushy.
Absolutely. While thick-cut holiday ham is ideal for those hearty cubes, you can also use honey-baked ham for a touch of sweetness, or even thick-cut deli ham in a pinch. If your ham is very salty, you may want to reduce the added salt in your roux/cheese sauce.
Recipe Tips and Tricks
- The "Under-Boil" Rule: Cook your pasta for 2 to 3 minutes less than the "al dente" package instructions. The noodles will finish cooking in the oven as they absorb the cheese sauce, preventing a mushy texture.
- Grate Your Own Cheese: Avoid pre-shredded cheeses. They contain anti-caking agents that prevent a smooth melt. Grating from a block ensures a velvety, professional-grade sauce.
- Check the Sauce Consistency: The sauce should be the consistency of a thick heavy cream before the pasta goes in. If it looks like a thick paste, whisk in an extra ¼ cup of milk to loosen it up.
- The "Freeze-Before-Bake" Secret: For the best texture, assemble the macaroni and ham but freeze it before the final bake; simply wrap the dish tightly in plastic and foil, thaw overnight in the fridge when ready, and bake as directed for a fresh, creamy result every time.
Other Great Macaroni and Cheese Recipes
- Classic Baked Macaroni and Cheese
- Easy Chicken Bacon Ranch Mac & Cheese
- Cajun Three-Cheese Crawfish & Andouille Macaroni
- Susan's Easy Stovetop Mac & Cheese
- Guinness and Kerrygold Irish Mac & Cheese
- Pastrami and Irish Cheddar Mac & Cheese: The Ultimate Savory Comfort Food
- Quick and Easy Stovetop Shells & Cheese
- Butternut Squash Mac & Cheese
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Ultimate Baked Macaroni and Cheese with Ham
Equipment
- large saucepan
- whisk
- Large Pot
- Large Colander
- Large Bowl
- Silicone Spatula
- 9x13 baking dish
- non-stick cooking spray
Ingredients
- 4 tbs Unsalted Butter
- ¼ c All Purpose Flour
- 2 teaspoon Ground Mustard Powder
- 1 teaspoon White Pepper
- ½ tsp Kosher Salt
- 4 c Whole Milk room temperature
- 8 oz Extra Sharp Cheddar Cheese divided
- 8 oz White Cheddar Cheese divided
- 10 oz Ham1 diced and divided
- ½ c Reserved Pasta Water
Instructions
- Preheat oven to 375°F.
- Melt unsalted butter in a large saucepan over medium heat. Whisk in flour, ground mustard powder, white pepper, and Kosher salt. Then, pour in room-temperature whole milk, about a cup at a time, whisking well after each addition, to ensure the mixture is smooth. Cook for a few minutes, whisking occasionally, until the sauce thickens. Make sure the sauce does not boil.
- Next, add six ounces of extra-sharp cheddar cheese and six ounces of white cheddar cheese by the handful, whisking well after each addition until each batch of cheese is melted and incorporated into the sauce. Keep the sauce warm over low heat while cooking the pasta. Do not allow it to boil; whisk it occasionally.
- Cook pasta according to package directions minus two minutes from al dente. When there is about a minute left on the cooking time, reserve half a cup of the pasta water. Then, drain the pasta in a colander set in your kitchen sink.
- Whisk the reserved pasta water into the cheese sauce.
- Combine the cooked pasta and 8 ounces of diced ham in a large bowl, or you can use the same pot you cooked the pasta in. Then, pour in the cheese sauce. Use a large silicone spatula or wooden spoon to combine everything.
- Spray a large 9x13 baking dish with non-stick cooking spray. Transfer the pasta mixture to the prepared pan. In a small bowl, combine the remaining two ounces of each cheese and two ounces of diced ham, then sprinkle over the top of the casserole.
- Bake in a 375°F oven for 30 minutes. Remove from the oven and allow to cool for about five minutes before serving.
- Yield 8 servings
Tips/Notes
- I used leftover Honey Baked Ham.
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