Estimated reading time: 9 minutes
This creamy ham and cheese macaroni casserole satisfies your craving for comfort food.
Baked ham, a blend of cheeses, and a crunchy breadcrumb topping make it irresistible.
My creamy ham and cheese macaroni casserole is the ultimate easy meal if you are looking for comfort food.
Homemade Ham And Cheese Macaroni Bake
One of the things I enjoy about this mac and cheese is that it’s loaded with baked ham pieces but has a few different types of cheeses.
I finished this recipe with buttered cheese-seasoned breadcrumbs for that extra crunchy texture.
Don’t tuck into this recipe when it comes out of the oven, as it will be steaming hot.
Giving it time to rest and come together like you would a lasagna or shepherd’s pie will be easier to serve.
I’m sure there is no difference, but this is what it is if you consider it a macaroni and cheese with ham casserole.
I’ve created it with leftover baked ham and a recipe you should hang onto to use leftover ham, chicken, beef, etc.
Officially, I’ve made a “Casa-Roll-Eh,” my fans know I often joke about how many casserole recipes I’ve seen since moving to Canada.
Light Or Low-Fat Ham And Cheese Macaroni Casserole
Macaroni and cheese, in my opinion, is meant to be a naughty meal that you enjoy once in a while.
However, if you want to enjoy it more than once in a while, you can lighten the fat content by using milk and low-fat cheeses or less cheese.
I find using a higher quality cheese with lots of flavour, even if it does cost a bit more.
You’ll require less cheese when you use an aged product as it’s stronger-tasting.
You will have to add more fat if you use less quality cheese.
I’d like to have expensive cheeses around, but it’s not always part of our grocery budget, so use what you have.
You can also eliminate the topping or add less topping.
History Of A Roux
I’ve been making cheese sauces for years now. It’s another one of those recipes that I learned in our family kitchen when I was younger.
Making this macaroni and cheese is pretty simple: start with a roux and then carefully add your egg, spices, and cheese and mix until you have a cheesy sauce.
I added the egg for a deep richness, but if you want to cut that out, it will work just as well and again cut down on some of the fat.
What Is A Roux?
A roux, also known as a rue or panada, is simply flour and fat and, when combined, becomes a thickening agent for sauces.
You can also use it to thicken soups, stews, and gravies. So don’t fear the fancy names.
A classic cheese sauce uses a roux as would a béchamel sauce, which is a white sauce I sometimes substitute or add to a lasagna instead of the classic red pasta sauce.
There are also many classic French sauces, such as espagnole and veloute sauces, that start with a roux that is popular nationwide.
Creating A Creamy Macaroni Cheese Sauce
What Makes The Cheese Sauce So Creamy?
Good question.
Quality cheeses, such as provolone, old cheddar, and Mexican cheddar, were used because I didn’t want this to be the classic macaroni and cheese casserole.
I wanted this to be a ham and cheese macaroni casserole that guests would say, “Wow, that has some flavour,” or “That’s a different type of ham and cheese macaroni casserole than I’m used to.”
I also added cream and milk, which gives it that extra creamy texture.
If you don’t like onions or have a picky eater, leave it out or cut it up very small so the kids or guests won’t notice it.
Better yet, I would love to hear your guests say, no more Kraft Dinner for me.
This is my new go-to comfort food for a quick meal any day of the week.
I also added a mix of cream and milk to this recipe to give it that extra creaminess that any mac and cheese should have.
Make sure not to overcook your pasta. Al dente is the way to go; cook it but not mushy; otherwise, you will have mushy mac and cheese.
Ham And Cheese Macaroni Casserole For Kids
Involve your kids and create memories so they can go on to share this ham and cheese macaroni casserole with their family.
Teaching children how to cook using leftover ham from the holidays or any other meal to create something new is a wise lesson.
If you have kids off to College or University and eating on a budget, teach them how to make this recipe.
Showing children the basics of creating a student budget, meal planning, and how to grocery shop will reduce fear when moving out.
They can impress friends when they show off their culinary skills in the kitchen when it’s their turn to cook a quick dinner.
You’ll find that the recipe is similar to my cauliflower cheese bake, which is popular back home in the UK.
We try to eliminate buying convenience foods, as cooking at home is not as complicated as people think.
Party Food: Ham And Cheese Macaroni Casserole
When party planning, this recipe is perfect for a potluck, dinner, retirement, work or backyard barbeque party, baby or wedding shower, or birthdays.
All you would need to do is warm the macaroni and cheese with ham in an oven for 15-20 minutes if it’s had time to cool so that you can heat it.
Get all your ingredients ready on the counter for this recipe, as it happens fast.
You don’t want to run around your kitchen measuring and doing prep work simultaneously.
How To Make A Ham And Cheese Macaroni Casserole
- Yield: 6-8 servings
- Cook Time: 30-35 minutes
- Prep Time: 20 minutes
Ingredients
- 3 cups of cubed ham (bite-size pieces)
- 1 egg in a bowl mixed
- 2 cups of 2% Milk
- 2 cups of Half and Half Cream
- 2 tablespoons of Dry Mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 450 g or 1lb elbow macaroni (or small pasta of your choice)
- 4 tablespoons of butter
- 4 tablespoons of flour
- 1 white onion minced
- 1 teaspoon paprika
- 1 teaspoon dry chives
- 1/2 teaspoon fresh ground nutmeg
- 1 cup of grated Mexican Cheddar
- 1.5 cups of old cheddar
- 1 cup of grated provolone
Casserole Topping
- 4-5 tablespoons of melted butter
- 1 cup of seasoned dry or homemade bread crumbs
- 1/4 cup of freshly grated Parmigiano cheese
- 1/4 cup grated mozzarella (optional)
Instructions
- Prep the ingredients as this recipe will happen fast
- Add the elbow pasta to a large pot of salted boiling water and cook for 5-7 minutes or until cooked al dente.
- Pour macaroni into a strainer and set aside to cool.
- Mince up the onion and set aside in a bowl
- Chop the baked ham into bite-size pieces and set aside in a bowl.
- Mix the egg slightly and set aside in a bowl.
- In a medium saucepan, melt 4 tablespoons of butter and add flour to make a roux. Mix continuously for 4 minutes until combined with no lumps on medium heat. Do not let it burn.
- Add the cream slowly and combine, followed by the milk, paprika, dry chives, dry mustard, and nutmeg.
- Stir and let simmer for about 7-10 minutes.
- In the bowl with the egg, temper it with some sauce and mix it fast. I keep adding hot sauce to the egg until the egg is up to temperature.
- Pour the egg mix into the pot.
- Add each grated cheese and combine until the sauce is creamy.
- Add salt and pepper to taste while stirring.
- The sauce is ready when it is thick and tastes good for you.
- Add in 3 cups of baked ham and mix.
- Pour the cooled pasta into the baking dish, then slowly fold the cheese and ham sauce.
- You can also pour the pasta into the cheese sauce in the pot. (whatever is easiest for you)
- Once combined in the baking dish, it’s time to put a topping on it.
- Melt 4 tablespoons of butter, then mix the breadcrumbs and grated cheese. They will be wet, and that is what you want.
- Spoon the breadcrumbs around the top so it’s covered in most spots.
- Top with any leftover cheese.
- Bake in a 350-degree oven for about 30-35 minutes or until cooked through and the topping is browned.
Discussion: What are some of your favorite cheeses in casserole dishes?
Delicious Ham and Cheese Macaroni Casserole
This creamy ham and cheese macaroni casserole satisfies your craving for comfort food. Baked ham, a blend of cheeses, and a crunchy breadcrumb topping make it irresistible.
Ingredients
- 3 cups of cubed ham (bite-size pieces)
- 1 egg in a bowl mixed
- 2 cups of 2% Milk
- 2 cups of Half and Half Cream
- 2 tablespoons of Dry Mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 450 g or 1lb elbow macaroni (or small pasta of your choice)
- 4 tablespoons of butter
- 4 tablespoons of flour
- 1 white onion minced
- 1 teaspoon paprika
- 1 teaspoon dry chives
- 1/2 teaspoon fresh ground nutmeg
- 1 cup of grated Mexican Cheddar
- 1.5 cups of old cheddar
- 1 cup of grated provolone
- Casserole Topping
- 4-5 tablespoons of melted butter
- 1 cup of seasoned dry or homemade bread crumbs
- 1/4 cup of freshly grated Parmigiano cheese
- 1/4 cup grated mozzarella (optional)
Instructions
- Prep the ingredients as this recipe will happen fast
- Add the elbow pasta to a large pot of salted boiling water and cook for 5-7 minutes or until cooked al dente.
- Pour macaroni into a strainer and set aside to cool.
- Mince up the onion and set aside in a bowl
- Chop the baked ham into bite-size pieces and set aside in a bowl.
- Mix the egg slightly and set aside in a bowl.
- In a medium saucepan, melt 4 tablespoons of butter and add flour to make a roux. Mix continuously for 4 minutes until combined with no lumps on medium heat. Do not let it burn.
- Add the cream slowly and combine, followed by the milk, paprika, dry chives, dry mustard, and nutmeg.
- Stir and let simmer for about 7-10 minutes.
- In the bowl with the egg, temper it with some sauce and mix it fast. I keep adding hot sauce to the egg until the egg is up to temperature.
- Pour the egg mix into the pot.
- Add each grated cheese and combine until the sauce is creamy.
- Add salt and pepper to taste while stirring.
- The sauce is ready when it is thick and tastes good for you.
- Add in 3 cups of baked ham and mix.
- Pour the cooled pasta into the baking dish, then slowly fold the cheese and ham sauce.
- You can also pour the pasta into the cheese sauce in the pot. (whatever is easiest for you)
- Once combined in the baking dish, it’s time to put a topping on it.
- Melt 4 tablespoons of butter, then mix the breadcrumbs and grated cheese. They will be wet, and that is what you want.
- Spoon the breadcrumbs around the top so it’s covered in most spots.
- Top with any leftover cheese.
- Bake in a 350-degree oven for about 30-35 minutes or until cooked through and the topping is browned.
Related articles
- How I Reduced Our Grocery Budget From $1100 To $600 In 6 Months
- Shrimp, Rapini, and Radicchio Penne Pasta In A Creamy Pesto Sauce
- Stuffed Crepes With Lemon, Sugar And Yogurt
- Meatless Sloppy Lentil Joes
- Crock-Pot Beef Stew
- Chocolate Chewy Big Bites
- Making The Best Of What Is Available: My Grocery Shopping
I use cottage cheese instead of cream, it can be blended down so it isn’t so lumpy but I don’t usually do that as you really don’t taste the lumps! It is a lower fat alternative which adds the cheesy, creamy flavour/texture and then you can add in the more flavourful cheeses for the extra bang! I love home made mac and cheese but have never added left over ham – sounds delicious!
Great alternative, thanks for sharing that tip Heather! That’s what I like to hear mate!
Cheers
This sounds good!! What I do is go as far as adding the milk, letting that heat until almost a scalded milk temperature and turn off the heat. Then I dump in the cheeses and what ever spices you want and just let that sit while I cook the pasta. There is enough heat to mostly melt the cheese with out scorching it. While the pasta is cooking I have the strainer sitting in the sink waiting with some frozen green peas (and the chopped up ham), once the pasta is cooked I pour it into the strainer, warming up the peas a little and rinsing off some salt from the ham. I make the sauce in a pyrex dish that can go on the stove, in the oven, fridge or microwave(love those dishes!!!). The pasta, peas and ham get dumped in the dish,stir it up, top, and into the oven it goes. Actually I don’t use macaroni pasta, I use those spiral rotini pasta and it works just as well, cooked until there is no longer a white line in the centre of a piece of pasta cut in half for a look. It’s a big fave around here, leftovers don’t usually happen. My measurements tend to be by guess and by golly but it all works out……
I like the addition of the peas and you are not the first person who says they eyeball measurements on this recipe today lol. Sounds like it’s a favourite in your home. It can be varied in so many ways. I like that so you don’t always have to eat the exact same version. Cheers Christine!
Love it! We recently had the worst Mac and Cheese at my mother in laws for Easter. Of course we didn’t say anything and finished what was on our plates but MAN did it leave us craving some delicious mac and cheese!
The cheese sauce makes all the difference!
this is exactly the same way I make it! I make the same kind of cheese sauce! 🙂
What kinds of cheeses do you prefer?
So I want to know which one of my children gave me up? Mac and Cheese and who does not LOVE MAC & CHEESE/Ham. On my way now to fix this, dinner at 7 with an Awesome salad and searching for your cookies I may have in my secret place (the freezer). LOL You and your family have a GREAT WEEK AHEAD. 😉
You always know how to put a smile on my face mate!! Let me know what you think when you make it!
I made it that evening and I had to back away from the table. LOL Thank You, that Roux gave it just the KICK it needed to make it OVER THE TOP AWESOME!!! Yes about 10:00 p.m. I had room for those Great cookies you posted (hiding in the freeze, chocolate). Yes, sorry I have no shame. Not to worry at this print I only weight 125 lb., I still got room to grow, but at 130, I hit the pavement a little faster. 😉
That’s awesome I’m glad you like the recipes. I would love if you could leave reviews in the comments of any recipes you try. I think that would help motivate others to try my recipes! Every Sunday… a new recipe!! Cheers my friend and thanks so much.
I shall do that for you my friend, you and your family have a Great Weekend. 🙂
This looks so good! Can’t wait to try this recipe 🙂
I can’t wait to hear what you think of it. Cheers mate!
Mr. CBB, this looks wonderful!!! We are huge Mac and Cheese fans, so this one will definitely be on our list of new recipes to try! Thanks for sharing!
You’re welcome Laurie,it’s a great recipe especially if you use nice strong cheeses.
I love Macaroni, but I don’t eat it as often as I would like to. This recipe looks like a good one to add to my cooking book.
It’s a pretty darn good recipe depending on the cheese you use
Wow! That looks like a yummy, naughty dinner. You can come make it for my family anytime you want! My girls would love you forever and I would have to hide because it’s looks too easy to overindulge!
You like that naughty dinner note in the post… I thought for sure more of my fans would have caught that as they are always catching me adding the sexy to my posts because food is love….. It’s so easy to make, I’m sure your kids would love it!! It’s only a meal you want to make once in a while, so indulge, have a glass of wine,sit by the fire and enjoy!! Cheers my friend.
Our dinners are so funny lately Mr. CBB. My cardiologist set me a goal of losing more than 40 pounds (I’m halfway there) so I cook the full menus I share on line and then eat the parts best suited to my needs. This means my meat servings are very small, and my veggie servings very large! Not a lot of pasta or bread in my life these days, although I do still eat some. My fella often (usually) enjoys his dessert in solitary splendour.
All of this has certainly changed my approach to mac ‘n cheese: We use whole wheat pasta or, sometime, we use no pasta at all and I make the recipe using cooked cauliflower instead. I use my homemade fat free yogurt, or a mixture of fat free evaporated milk and homemade stock (or both) in my sauces, and mix the cream sauce half and half with pureed squash or pumpkin before adding in my cheese.
I usually choose at least a couple of very sharp cheeses to include in the sauce (varied according to what I have on hand) as well as a good melty one or some cream cheese. The combination of different cheeses yields that smooth, creamy texture we all love so much but still has a big enough cheese flavour that my fella completely overlooks the vegetable puree.
If I have it and it’s not a meatless night, I’ll include a small quantity of meat (bacon, ham, chicken, even leftover cooked pork roast) and I always include some vegetables (tomatoes – either canned or fresh – broccoli, chopped cooked cabbage, shredded zucchini, shredded carrot, or sauteed mushrooms all work well).
I also add a little anchovy paste to the breadcrumb topping. You can’t really identify the anchovy flavour but the salty, slightly nutty flavour compliments the cheese.
The idea behind all this jigging around with the recipe is to help me feel satisfied with a big flavour and comforting texture so that I can better enjoy a smaller portion.
I can understand as my wife is making changes to what she is eating now so sometimes I cook for 1 and she just makes what she wants. We’ve spent more in the grocery budget this month to accomodate the changes and trying to get used to them for her. Good for you though losing some weight. It’s great to make all these lovely recipes but we certainly can’t eat them every day can we. Ah well… thanks for sharing Beth.