Macaroni and Ham Casserole

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 09/29/20
Macaroni and cheese
Smneedham / Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
510 Calories
19g Fat
63g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 510
% Daily Value*
Total Fat 19g 25%
Saturated Fat 8g 41%
Cholesterol 44mg 15%
Sodium 1308mg 57%
Total Carbohydrate 63g 23%
Dietary Fiber 7g 24%
Protein 22g
Calcium 372mg 29%
*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 cheesy, creamy macaroni and ham casserole is the perfect comfort food. It's also a great way to use up that leftover holiday ham. Add extra veggies to the macaroni mixture for extra color, texture, and flavor —peas, broccoli, carrots, corn, or mixed vegetables are all good choices. If you don't have pimientos, omit or use roasted red bell peppers instead, or add chopped red bell pepper to the green bell pepper for a burst of color. Sauté some mushrooms along with the onions and bell pepper. For a heartier one-dish meal, add extra ham and top it with more cheese, like Swiss or cheddar jack.

Add breadcrumbs toppings for extra crunch, and serve the casserole with a basic tossed salad or steamed vegetables, and biscuits or dinner rolls.

Ingredients

  • 1 tablespoon butter (or olive oil)
  • 1/4 cup onion (chopped)
  • 1/4 cup bell pepper (chopped)
  • 1 cup ham (diced)
  • 8 ounces/2 cups macaroni (uncooked)
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon pimiento (chopped)
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Freshly ground black pepper (to taste)
  • 1/2 cup milk
  • 1 tablespoon parsley (chopped)
  • 1/2 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease a 2 1/2-quart casserole dish.

  3. Heat the butter in a large skillet over medium heat. Add the onion and cook for about 3 minutes, stirring constantly.

  4. Add the bell pepper and cook for about 2 more minutes, or until the onion is translucent. Remove the vegetables to a plate and set aside.

  5. Add the diced ham to the skillet and continue cooking for about 3 minutes, stirring frequently.

  6. Bring a medium saucepan of water to a boil over high heat. Add the elbow macaroni and 1 teaspoon of salt. Stir and lower the heat to medium-low. Cook following the package directions. Drain well.

  7. In a large bowl, combine the cooked onion, bell pepper, and ham with the drained macaroni, pimiento, cream of mushroom soup, pepper, 1/2 cup of milk, and the parsley. Mix to combine the ingredients thoroughly.

  8. Transfer the macaroni mixture to the prepared baking dish.

  9. Bake in the preheated oven for about 30 minutes, or until it is hot and bubbly.

  10. Sprinkle with the shredded cheese and continue baking just until melted.

  11. Enjoy!

Recipe Variation

  • For a buttery breadcrumb topping, combine 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Stir the cheddar cheese into the macaroni mixture and sprinkle the breadcrumbs evenly over the top. Bake as directed, or until the topping has browned and the filling is bubbly. Or add a few tablespoons of grated Parmesan cheese to the breadcrumbs.