Cheddar, Ham, and Pasta Bake

Cheddar, Ham, and Pasta Bake

The Spruce / Diana Rattray

  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
862 Calories
52g Fat
50g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 862
% Daily Value*
Total Fat 52g 67%
Saturated Fat 28g 139%
Cholesterol 172mg 57%
Sodium 2030mg 88%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 17%
Protein 45g
Calcium 973mg 75%
*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.)

Feel free to use chicken broth or more milk in place of the beer in the recipe. This is a tasty combination of flavors, and it makes a great everyday family meal. Serve this pasta bake with crusty bread and sliced fresh tomatoes.


  • 8 ounces elbow macaroni (uncooked)
  • 4 tablespoons butter
  • 6 to 8 green onions (thinly sliced)
  • 1 clove garlic (finely minced)
  • 1 tablespoon parsley (chopped)
  • 12 to 16 ounces ham (diced)
  • 3 tablespoons flour
  • 1 cup beer
  • 2 cups milk
  • 1 cup/4 ounces American cheese
  • 2 cups/8 ounces cheddar cheese (sharp, shredded)
  • 1/2 cup/2 ounces Parmesan cheese (shredded)
  • salt to taste
  • black pepper to taste
  • For the Topping:
  • 3/4 cup bread crumbs (soft, fresh)
  • 2 tablespoons butter (melted)
  • sweet paprika to taste

Steps to Make It

  1. Grease a 2 to 2 1/2-quart baking dish. Heat oven to 350 F.

  2. Cook pasta in boiling salted water following package directions. Drain and rinse under hot water. Set aside.

  3. In a large skillet or saute pan, melt butter over medium-low heat.

  4. Add the onions, garlic, parsley, and ham and saute, stirring for 3 to 4 minutes.

  5. Stir in the flour until well incorporated.

  6. Cook, stirring for 1 minute.

  7. Stir in the beer. Gradually stir in milk and cheeses.

  8. Cook.

  9. Stir until thickened and cheese has melted.

  10. Add salt and pepper, to taste.

  11. Stir in the drained pasta.

  12. Spoon the mixture into the prepared baking dish.

  13. Combine bread crumbs with melted butter and sprinkle over the casserole. Sprinkle lightly with paprika.

  14. Bake for about 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.