Savory Baked Mac and Cheese with Ham

There’s something so comforting about mac and cheese – it’s like a warm hug in a bowl. When I was growing up, it was always my go-to meal after a long day at school. These days, I still make it for my family, but I’ve learned that adding leftover ham takes it from a simple side dish to a complete dinner that everyone loves. The best part? It’s just as easy to make as the regular version, but feels a bit more special.

I started making this baked version when I needed to use up some holiday ham, and now it’s become one of our regular weeknight meals. What I really like about this recipe is that you can prep it ahead of time and pop it in the oven when you’re ready. The top gets just a bit crispy while the inside stays creamy and cheesy – exactly what you want in a good mac and cheese.

Looking for a way to make basic mac and cheese better? This recipe might be just what you need. Want to sneak in some extra protein without any complaints? The ham does the trick every time. Plus, it’s one of those dishes that somehow tastes even better the next day.

What Kind of Cheese Should I Use?

For mac and cheese, the cheese you pick can make or break your dish. This recipe calls for a mix of sharp yellow cheddar and white cheddar, which gives you the perfect balance of flavor and that classic mac and cheese look. While you could use pre-shredded cheese, I really recommend buying blocks and grating them yourself – pre-shredded cheese often contains anti-caking agents that can make your sauce a bit grainy. If you want to experiment, you could swap out some of the cheddar for other good melting cheeses like Gruyere, Monterey Jack, or even a bit of smoked Gouda. Just make sure to keep at least half the cheese as cheddar to maintain that classic mac and cheese taste.

Options for Substitutions

This mac and cheese recipe is pretty adaptable – here’s what you can switch up:

• Pasta: While elbow macaroni is classic, you can use other short pasta shapes like shells, penne, or rotini. Just make sure to cook them al dente since they’ll continue cooking in the oven.
• Cheese: The combo of sharp yellow and white cheddar gives great flavor, but feel free to experiment! Gruyere, Gouda, or Monterey Jack work well. Just keep the total amount of cheese the same, and always include some cheddar for that classic taste.
• Ham: You can swap the ham for cooked bacon, diced chicken, or even turkey. If you want to keep it vegetarian, try adding roasted broccoli or cauliflower instead.
• Milk: Whole milk works best, but you can use 2% milk. For extra richness, replace 1 cup of milk with half-and-half. Just avoid skim milk as it makes the sauce too thin.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed potato chips, or french fried onions for a different crunchy topping.
• Nutmeg: While nutmeg adds a nice warmth, you can skip it or try a pinch of mustard powder instead for a different flavor boost.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mac and cheese is getting a smooth, creamy sauce – lumpy sauce happens when you add cold milk too quickly to your roux (butter and flour mixture), so make sure to warm your milk first and add it gradually while whisking constantly. A common error is using pre-shredded cheese, which contains anti-caking agents that can make your sauce grainy, so it’s worth taking the time to grate your own cheese for the smoothest results. Another crucial mistake is overcooking the pasta before it goes into the oven – cook it 1-2 minutes less than package directions since it will continue to cook while baking, preventing mushy macaroni. For the crunchiest top layer, wait until the last 10-15 minutes of baking to add your buttered breadcrumbs, otherwise they might become too dark or burn while the inside is still cooking through.

What to Serve With Mac and Cheese?

This rich and cheesy dish pairs perfectly with simple, fresh sides that can help balance out all that wonderful creaminess. A crisp green salad with a light vinaigrette is my go-to choice – the acidity cuts through the richness of the cheese sauce just right. For some extra veggies, try serving steamed broccoli or roasted Brussels sprouts on the side (they’re especially good when they soak up some of that cheese sauce!). If you’re feeding a bigger crowd, garlic bread makes a great addition, though keep in mind this mac and cheese is already pretty filling on its own.

Storage Instructions

Keep Fresh: This cheesy mac and ham goodness will stay fresh in the fridge for up to 4 days when stored in an airtight container. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: Want to save some for later? Let the mac and cheese cool completely, then pop it in a freezer-safe container. It’ll keep well for up to 3 months. I like to divide it into smaller portions before freezing – it makes reheating so much easier!

Reheat: To warm it up, add a splash of milk and heat it in the microwave, stirring every minute until hot. For oven reheating, cover with foil and bake at 350°F for about 20-25 minutes. The milk helps bring back that creamy texture we all love in mac and cheese.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 90-100 g
• Fat: 140-160 g
• Carbohydrates: 230-250 g

Ingredients

For the cheese sauce:

• 1 1/2 cups sharp yellow cheddar cheese (grated fresh from the block for best melt)
• 1 1/2 cups white cheddar cheese
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 stick butter
• 1/4 cup flour (all-purpose preferred)
• 4 cups milk (whole milk for richness)
• 1 tsp salt

For the mac and cheese:

• 8 oz diced ham (smoked or honey ham works well)
• 1 lb cooked elbow macaroni (al dente)

For the topping:

• 1/3 cup panko crumbs (for a crispier topping)
• 1 tbsp butter (melted and cooled slightly)

Step 1: Prepare the Cheese Sauce Base

Begin by preheating your oven to 375°F.

In a large, heavy pot over medium heat, melt some butter.

Once melted, whisk in the flour and let it cook for 1 minute, ensuring there’s no raw flour taste.

Slowly add milk in a steady stream, whisking constantly to prevent lumps from forming.

Step 2: Thicken and Season the Sauce

Continue cooking the mixture for 3 to 5 minutes until it becomes thick and bubbly, whisking frequently during this process.

Season the sauce with 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of nutmeg for added flavor.

Step 3: Add Cheese and Combine Ingredients

Reserve 3/4 cup of cheese for topping, and add the remaining cheese to the pot.

Stir until it is fully melted into the sauce.

Remove the pot from heat, and stir in the cooked pasta and ham until all components are well coated.

Step 4: Assemble the Casserole

Lightly grease a 9-by-13-inch baking dish.

Transfer the pasta and cheese mixture into the dish, spreading it out evenly.

Sprinkle the reserved 3/4 cup of cheese over the top to ensure a gooey, cheesy topping.

Step 5: Make the Crispy Topping

In a small bowl, mix together panko crumbs and melted butter.

Once combined, sprinkle this mixture over the mac and cheese for an extra crunchy topping.

Step 6: Bake and Serve

Place the baking dish in the preheated oven and bake for 30 minutes.

This allows the flavors to meld and the top to become golden and crispy.

Once done, remove from the oven, let it cool slightly, then serve and enjoy your homemade mac and cheese.