Mac and Cheese with Ham

5 from 10 votes

Mac and Cheese with Ham

Hearty mac and cheese with ham is a deliciously cheesy baked casserole that will feed a crowd and is perfect for sharing!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

9x13 baking dish

Ingredients

12 ounces egg noodles, wide
1 tablespoon salt
1½ cups heavy whipping cream
2 cups whole milk
2 tablespoons all purpose flour
½ teaspoon garlic salt (with parsley flakes), plus more if needed
¼ teaspoon black pepper, freshly ground
3½ cups Italian Cheese Blend, divided
6 ounces ham cubes
1 tablespoon parsely, fresh and finely chopped
½ tablespoon basil, dried

Instructions

Butter a 9x13-inch glass baking dish and set aside.
Cook the noodles according to the package directions. Add salt to water for boiling. Do not rinse noodles.
In a large bowl, whisk the cream, milk, flour, ½ teaspoon garlic salt, and pepper.
Stir in 2 cups of shredded cheese. Add the noodles and toss to coat.
Stir in ham, parsely, and basil. Add any more garlic salt and pepper, if needed
Transfer to the prepared baking dish.
Sprinkle the remaining 1½ cups of shredded cheese over the noodle mixture.
Bake at 350°F for approximately 30-35 minutes, or until the sauce is bubbly, the cheese melts, and it's slightly browning on top.
Let sit for about 10 minutes before serving.

Notes

Do I bake it covered? We bake this recipe uncovered so we get a creamy mac and cheese with a bit of a crunchy top. If you wish, you can bake covered for 20 minutes so that the top noodles don't get as crisp, and bake uncovered for the remaining 10 minutes.

Make ahead. Prepare the mac and cheese as written, but don't bake it. Instead, let it cool a bit, cover it, and store it in the fridge for 24 hours, or wrap the pan with plastic and again with foil and freeze for 2-3 months. If needed thaw in the fridge and bake uncovered.

Leftovers. Portion the mac and cheese into individual servings or store in a single container and store in the refrigerator for up to 3-4 days. Reheat in the microwave or stovetop. Add a little milk or cream to help smooth out the texture.

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