This delicious macaroni and cheese is a one dish meal with ham, peas, a cheddar cheese. It’s a great way to repurpose leftover baked ham or use a diced ham steak or packaged diced ham. The mac and cheese is easy to make with a homemade white sauce, cheddar cheese, and a dash of dry mustard. For a richer sauce I use some half-and-half along with the whole milk. Make sure you taste the sauce for seasoning before combining it with the macaroni.
Recipe Variations
- Use cooked green beans or mixed vegetables if you don’t care for peas, or leave the vegetables out altogether.
- Instead of diced ham, use diced chicken or turkey, or try making it with leftover pulled pork.
- Top the casserole with buttered panko crumbs instead of fresh breadcrumbs. Or top it with crushed French fried onions.
Tips
Use the food processor to make breadcrumbs with day-old bread, and then freeze the crumbs. You’ll have breadcrumbs to use for casseroles, meatballs, and meatloaf any time you need them.
PrintMacaroni and Cheese With Ham
Make macaroni and cheese with ham your new favorite comfort food. It’s packed with flavor!
- Prep Time: 12 minutes
- Cook Time: 45 minutes
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Category: Casseroles
- Method: Bake
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups milk
- 1 cup light cream or half-and-half
- 12 ounces mild cheddar cheese (or a combination of mild and sharp, divided)
- 12 ounces frozen peas, thawed
- 8 ounces diced ham
- 1 tablespoon fresh chopped parsley (optional)
Topping
- 1 cup fresh breadcrumbs
- 2 tablespoons melted butter
Instructions
- Heat oven to 350 F.
- Butter a 2-quart baking dish.
- Cook macaroni following package directions; drain in a colander and rinse with hot water.
- In a large saucepan over medium heat, melt the 4 tablespoons of butter. Stir flour into the butter until smooth and bubbly and continue cooking for 2 minutes. Add the mustard, salt, and pepper. Gradually stir in the milk and cream. Continue cooking, stirring, until the sauce is thickened. Add the cheese, cooked peas, and ham, stirring until the cheese has melted.
- Add the drained macaroni and the parsley to the sauce and stir until well combined.
- Spoon the macaroni mixture into the buttered baking dish.
- Combine breadcrumbs with 2 tablespoons of melted butter and toss until well blended. Sprinkle over the macaroni mixture.
- Bake for 25 to 35 minutes or until the topping is browned and the casserole is bubbling around the edges.
