Macaroni and Cheese with Ham

Name: Macaroni and Cheese with Ham
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 4 tablespoons + 1 teaspoon butter (divided); 1 cup onion (diced); 2 large cloves garlic (minced); 3 tablespoons flour; 1 teaspoon dried mustard powder; ⅛ teaspoon cayenne pepper (optional); ½ teaspoon salt; ¼ teaspoon black pepper; 3 cups milk; 1 cup cheddar (shredded); 2 cups ham (diced); 8 ounces macaroni; 1 slice bread; ¼ cup parsley (fresh)

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Inside: The secret to sharper, cheesier mac and cheese (without adding more cheese) and the step-by-step method for the best baked mac and cheese with ham.

This baked macaroni and cheese with ham is a hearty, cheesy casserole packed with perfectly tender pasta and chunks of smoky ham, and I’ve got a pantry staple that makes the cheddar taste even cheesier. A hint of cayenne adds a tingly kick, and fresh buttered breadcrumbs add a satisfying crunch, making this ham mac and cheese pure comfort food.

macaroni and cheese with ham in a casserole dish.

This old-fashioned baked mac and cheese is an easy all-in-one meal thanks to diced ham. It adds protein, saltiness, and a touch of smokiness, turning a simple casserole into a satisfying dinner. I also use it in my creamy lemon primavera with ham–a delicious take on classic primavera. If you have leftover baked ham, you can use it here; otherwise, a package of ham chunks or a ham steak is a good alternative.

My ham mac and cheese recipe starts with a classic béchamel — a creamy white sauce made from butter, flour, and milk. Once the sauce thickens, you melt in the cheddar to create a smooth, cheesy base that coats every piece of pasta with a delectably rich mornay sauce.

If you’ve made my Ultimate Mac and Cheese, you know that version skips the béchamel entirely and leans hard into heavy cream and frankly ridiculous amounts of cheese. It’s rich and over-the-top in the best way… but is best enjoyed the day you make it. This baked macaroni and cheese with ham is different — it reheats beautifully, making it a better choice for leftovers.

Why this recipe works:

The béchamel keeps everything silky and smooth–because the flour is coated in fat (butter) and therefore blends into a velvety sauce without being grainy or separating.
Mustard powder and cayenne wake up the cheddar–a little mustard makes the cheese taste cheesier, and a bit of (optional) cayenne adds a kick.
Mix the protein right in –leftover ham turns this into an easy, all-in-one meal that’s hearty and satisfying.
Undercooking pasta keeps the texture just right–cooking the macaroni a minute under al dente ensures it finishes perfectly in the oven instead of turning mushy.
A fresh breadcrumb topping is the crowning touch —buttered parsley breadcrumbs bake into a golden, crunchy lid that contrasts with the creamy pasta underneath—totally worth the extra minute.

Ingredients:

Unsalted Butter–for sautéing the aromatics, making the roux, and creating buttery breadcrumbs.
Onion–Adds sweetness and depth to the cheese sauce.
Garlic–Brings savory flavor that balances the richness.
Flour–Helps thicken the béchamel into a smooth, creamy sauce.
Dried Mustard Powder–Brightens the cheddar and makes the cheese flavor pop.
Cayenne Pepper–Adds gentle warmth and keeps the dish from tasting flat.
Kosher or Sea Salt–For seasoning.
Black Pepper–Adds mild spice and balances the richness.
Milk–Preferably whole milk, but you can use low-fat.
Cheddar Cheese–I used medium cheddar, but you can also use sharp cheddar cheese or another semi-soft cheese.
Ham–Just a bit of diced ham adds salty, smoky flavor and turns the casserole into a full meal. Check out this easy baked ham recipe.
Macaroni–The perfect pasta shape to hold the cheese sauce.
Bread–Forms the crunchy, rustic breadcrumb topping.
Parsley–Brightens the breadcrumb topping with fresh flavor and color.

Step-by-step instructions:

Sweat the onion and garlic with one tablespoon of the butter in a large skillet until the vegetables are translucent, tender and fragrant.

2. Add three additional tablespoons of butter to the onions to melt.

3. Add the flour, mustard powder, cayenne pepper (if using), salt and pepper.

coating the vegetables with seasoning and butter.

4. Cook, stirring constantly until there are no dry bits left and the butter coats all of the spices. The roux mixture will be thick and pasty.

5. Add the milk about half a cup at a time, stirring constantly until the sauce thickens. Continue to add the milk in this manner, continuously stirring and scraping the sides and bottom to prevent burning.

6. Once the milk is blended, bring the sauce to a bubbling simmer (stirring constantly) and cook for one minute until the bechamel sauce has thickened. Remove from the heat.

7. Add shredded cheddar cheese to the hot sauce, stirring until it melts (the residual heat is enough to melt the sauce).

8. Add the ham to the cheddar cheese sauce and mix well.

9. Add the drained noodles (don’t rinse the macaroni) to the cheese sauce and stir until well combined.

10. Tear the bread into pieces and add them to a mini food processor along with a teaspoon of butter and the parsley. Pulse several times until they form breadcrumbs.

Fill a casserole dish with the macaroni and cheese with ham and top with breadcrumbs.

11. Transfer the macaroni and cheese with ham to a prepared 2-quart baking dish and spread in an even layer. Top with the buttered breadcrumbs.

12. Bake the ham mac and cheese for 15-20 minutes at 350°F or until the breadcrumbs are toasty and the casserole is bubbling at the edges.

Pro-Tips:

Shred your own cheese for the smoothest sauce–Pre-shredded cheese is coated in anti-caking agents that can keep the sauce from melting smoothly. A quick grate makes a big difference.
Undercook the pasta on purpose —pull it off the heat one minute before al dente; it finishes in the oven and keeps the casserole from getting mushy.
Taste the sauce before adding the pasta–If it needs a little more salt, mustard, or pepper, adjust now. Once the noodles go in, it’s harder to adjust the seasoning.

An overhead shot of the baked macaroni and cheese with ham casserole.

Swaps and Variations:

Add grated Parmesan cheese to the fresh breadcrumbs to double down on the cheesiness.
Use a combination of cheeses in the sauce, such as Gruyere, Havarti, gouda, or Emmenthal.
Add veggies, such as broccoli and kale, to the cheesy pasta bake. I do this often, tossing the veg into the macaroni pot during the last 2-3 minutes of cooking to blanch and par-cook them before mixing it with the cheese sauce.

ham mac and cheese on a plate with green beans.

FAQs

What goes with mac and cheese with ham?

A simple green leaf salad is an ideal side dish for this dish, but it also goes well with garlic green beans, buttered peas, or baked tomatoes Provençal.

What other noodles work in this recipe?

You can substitute macaroni with penne, rotini, medium shells, or other small- to medium-sized pasta with gaps, cups, or ridges to help the cheese sauce cling.

Make ahead:

You can make the cheese sauce ahead of time and keep it refrigerated in an airtight container for 2-3 days. Then mix it into the hot cooked noodles and go ahead with the recipe as directed.

Storage:

Cover leftover ham mac and cheese tightly with aluminum foil and refrigerate for 3-5 days

Reheating:

Remove the casserole from the fridge for 20 minutes, before reheating to take off the chill.
Preheat the oven to 350°F and put the foil-covered casserole dish into the oven; heat for 10-15 minutes, then remove the foil for 5 minutes to re-crisp the breadcrumbs.

Freezing:

You can freeze the assembled casserole (minus the breadcrumbs) for 2-3 months, tightly wrapped in plastic wrap and freezer paper.
I recommend waiting to put fresh breadcrumbs on the dish at the last minute to ensure they get crunchy.

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