Baked Macaroni and Cheese With Ham

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/14/19
Baked Macaroni and Cheese With Ham

Diana Rattray
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
836 Calories
53g Fat
45g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 836
% Daily Value*
Total Fat 53g 68%
Saturated Fat 29g 143%
Cholesterol 164mg 55%
Sodium 1637mg 71%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 16%
Protein 43g
Calcium 1040mg 80%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty macaroni and cheese with ham is an easy dish to prepare and makes a great tasting everyday meal or potluck casserole. Use leftover ham or ham from the deli in this dish and feel free to omit the green onions. A blend of two or three cheeses works well in the dish, such as triple cheddar or cheddar and Monterey Jack. A mixture of cheddar and American cheese would make a creamy cheese sauce as well. Or add some smoked cheddar cheese to the regular cheddar cheese.

 

Ingredients

  • 8 ounces elbow macaroni (about 2 cups uncooked)
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cooked ham, chopped
  • 4 green onions, thinly sliced, optional
  • 3 cups shredded Cheddar cheese, divided
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Steps to Make It

  1. Heat the oven to 350 F.

  2. Lightly butter a 2-quart baking dish or spray the dish with nonstick cooking spray.

  3. Cook the macaroni in boiling salted water following the package directions; drain in a colander and rinse with hot water. Set aside while you prepare the sauce.

  4. Meanwhile, in a large saucepan, combine the milk and flour; whisk to blend thoroughly. Stir in the salt, onion powder, and pepper. Cook, stirring, over medium heat until thickened and bubbly. Stir in the chopped ham, green onions, if using, and 2 cups of the shredded cheese. Cook until the cheese has melted; remove from the heat.

  5. Add the drained macaroni to the sauce; stir until well blended.

  6. In a small bowl, combine the breadcrumbs with the 2 tablespoons of melted butter; stir until all of the bread crumbs are thoroughly moistened.

  7. Spoon the macaroni mixture into the prepared baking dish. Sprinkle with the remaining 1 cup of shredded cheese and then sprinkle the buttered bread crumbs over the cheese layer.

  8. Bake for 25 to 30 minutes or the topping is browned and the casserole is hot and bubbling around the edges.

Tips

  • When you have day-old bread, make bread crumbs! Tear the bread up and pulse in the food processor to make crumbs. Freeze the crumbs in a food storage bag and use when you need them. They make an excellent topping for all kinds of casseroles. Or use the bread crumbs as a filler for meatloaf or meatballs.
  • Make it a hearty casserole with additional vegetables. Add about 1 to 1 1/2 cups of steamed frozen peas, a combination of steamed peas and diced carrots, or cooked green beans. Cooked frozen mixed vegetables would be good as well.
  • Add sliced sautéed mushrooms to the macaroni and sauce mixture.
  • For a lighter sauce, replace half of the milk with chicken stock or vegetable broth (low sodium). Or make the sauce richer by using some half-and-half or light cream in place of some of the milk.

 

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