Baked Mac and Cheese With Ham and Broccoli

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/12/22
Baked Macaroni with Broccoli in a casserole dish
Burwell and Burwell Photography / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
470 Calories
26g Fat
32g Carbs
28g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 470
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 70%
Cholesterol 94mg 31%
Sodium 1213mg 53%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 28g
Vitamin C 20mg 100%
Calcium 434mg 33%
Iron 2mg 11%
Potassium 449mg 10%
*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.)

A classic macaroni and cheese is often a family favorite, but does require serving other dishes alongside to make a complete meal. This recipe for baked mac and cheese with ham and broccoli is an all-in-one dish, making for a hearty and delicious dinner that is more convenient than three separate recipes, especially if using leftovers.

Like many other mac and cheese recipes, this one starts with a roux, a combination of fat and flour which thickens the sauce. Then green onion and dry mustard are added for flavor, along with milk, cooked broccoli, cheddar cheese, and cubed ham. The mixture is transferred to a baking dish, topped with buttered breadcrumbs, and baked until golden and bubbling. Serve this satisfying mac and cheese with homemade biscuits or yeast rolls for a complete meal. 

This casserole is a great use for leftover cooked broccoli and ham; you can also sub in cooked chicken or turkey if that's what you have on hand. If your family isn't fond of broccoli, use steamed peas or mixed vegetables instead. You can also swap half of the cheddar cheese for Gruyère or grated Parmesan. And although it's called "macaroni and cheese," feel free to use another type of short pasta. Basically, this is a flexible recipe that easily adapts to whatever ingredients you have in the fridge.

Ingredients

  • 2 cups elbow macaroni, uncooked

  • 1 (10-ounce) package frozen broccoli

  • 3 tablespoons unsalted butter, or margarine

  • 1/4 cup all-purpose flour

  • 1/4 cup finely chopped green onion

  • 1 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/8 teaspoon freshly ground black pepper

  • 2 1/2 cups milk

  • 2 cups cubed cooked ham

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup dry breadcrumbs

  • 1 tablespoon unsalted butter, melted

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and butter a shallow 2-quart casserole.

  2. Cook the macaroni 2 to 3 minutes less than the package directions; drain and set aside.

  3. Steam the frozen broccoli until just tender; drain, chop into bite-sized pieces, and set aside.

  4. In a medium saucepan, melt the butter or margarine over low heat.

  5. Add the flour, chopped green onion, salt, dry mustard, and pepper; stir until well blended.

  6. Gradually stir in the milk until blended. Bring to a gentle boil; cook, stirring constantly, until the mixture is thickened and bubbly, about 2 minutes.

  7. Stir in the cooked and drained macaroni, cooked broccoli, cubed ham, and shredded cheese. Transfer the mixture to the prepared casserole.

  8. In a small bowl, combine the breadcrumbs with the melted butter; sprinkle over the casserole.

  9. Bake for 30 minutes, or until golden brown.

  10. Serve hot and enjoy.