Mac and Cheese with Ham

Mac and Cheese with Ham is a deliciously cheesy baked casserole. It makes a tasty side or main dish that everyone will love!

Mac and Cheese with Ham is sinfully cheesy, like our Cheesy Garlic Tortellini Pasta, Three Cheese Pasta Bake, or Cheesy Bowtie Pasta Bake. We usually have it as a side dish, but it’s great as a main dish too!

It’s better with Ham!

I can’t remember the first time I had this recipe, but it was years ago when my sister made it for one of our Sunday dinners. It quickly became a favorite Homemade Macaroni and Cheese recipe.

I don’t know if it’s the white sauce or the chunks of ham, but the recipe is PHENOMENAL, and we’ve been making it ever since!

We love our classic Mac and Cheese with elbow macaroni and a cheddar cheese blend, but this version is just as good with its egg noodles, Italian cheese, and ham.

Making Mac and Cheese with Ham

PREP. Butter a 13×9-inch glass baking dish and set aside.

NOODLES. Cook the noodles in a large pot, according to package directions. Add salt to water for boiling. Drain when done, but DO NOT rinse the noodles.

SAUCE. In a large bowl, whisk the cream, milk, flour, ½ teaspoon salt, and pepper. Stir in 2 cups of shredded cheese. Add the noodles and toss to coat. Add any more salt and pepper, if needed.

BAKE. Pour the mixture into your prepared casserole dish. Sprinkle the remaining 1½ cups of shredded cheese over the noodle mixture.

Bake at 350°F for approximately 30-35 minutes, until the sauce is bubbly and the cheese is slightly browning on top.

SERVE. Let sit for about 10 minutes before serving.

Tips + Variations

Cheese. The original recipe calls for a blend of Fontina, Mozzarella, and Parmesan cheeses. I simply bought a package of Italian blend cheese which is a blend of Mozzarella, Provolone, Romano, Parmesan, Fontina, and Asiago cheese.

If you grate your own cheeses, make a blend with your favorite mixture to equal 3½ cups. 

Salted water for boiling pasta. For each pound of pasta, boil 4 quarts of water. Once the water is boiling, stir in 1 tablespoon of salt, then add the pasta. Cooking al dente takes about  6 minutes for egg noodles. For other types of pasta check the package for specific times. 

Creamy pasta. This particular Pasta Bake yields a creamy mac n cheese with a bit of crunch on top. Keep the following tips in mind to keep the pasta from drying out: 

• Don’t add extra pasta: It can be tempting to add extra pasta and stretch the dish out, but if you add more pasta there won’t be enough sauce to compensate. 
• Boil the pasta to al dente. Undercooked pasta will absorb more liquid leaving dry pasta. 
• Coat the pasta completely with the sauce and cheese. Any uncoated pasta that sticks out will dry out. 
• Cover the pasta during the baking time to avoid moisture from evaporating.
• Add extra cheese on top to completely cover the pasta underneath.

If you do end up with a dry dish, try to revive it by stirring in some warmed milk or heavy cream. Or add moisture by saving the pasta water and mixing it in.

Variations. We like to add ham cubes to this Ham Mac and Cheese, or mix it up:

• Spice it up with red chili flakes or roasted red peppers.
• Add vegetables like broccoli florets, peas, or corn.
• Meat: replace the ham with grilled chicken or top it with cooked bacon bits 
• Topping: sprinkle a layer of bread crumbs or panko bread crumbs on top before baking.

Storing info

Make ahead of time. Cover the pan and keep it in the fridge until you’re ready to bake. Allow it to sit at room temperature for 15-20 minutes before baking. 

Make this a freezer meal. Make sure the pasta is cooked al dente. Mix it up according to the recipe, but don’t bake. Cover with plastic wrap and wrap with foil. Label and freeze for 2-3 months. Thaw before baking.

For other favorite sideS:

• Heavenly Rolls
• Twice Baked Potatoes
• Brown Sugar Glazed Carrots
• Slow Cooker Mac and Cheese
• Mashed Potatoes

 Recipe from Giada De Laurentiis.