Mac and Cheese Ham Casserole turns simple pasta and cooked ham into a hearty baked dinner. A smooth cheddar sauce coats each elbow, while a thin cheese topping turns golden in the oven. The ham adds a savory bite without much extra prep. Serve it with a crisp salad or green beans for an easy meal.
Why I Love This Recipe
This casserole has the cozy feel of baked mac and cheese with enough ham to make it a main dish. The sauce starts on the stove, so you can check its texture before anything goes into the oven. A short bake melts the topping without drying out the pasta.
- Useful leftovers: Diced cooked ham fits right into the sauce.
- Creamy inside: A simple butter-and-flour sauce keeps the elbows well coated.
- Bold cheese flavor: Sharp cheddar gives the dish plenty of flavor without a long ingredient list.
- Easy to portion: Scoop soft servings straight from the baking dish.
What You’ll Need
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Oven Temperature: 375°F (190°C)
- Baking Dish: 9×13-inch rectangular ceramic dish, at least 3-quart capacity
Ingredients:
- 12 ounces dry elbow macaroni
- 12 ounces fully cooked ham, cut into 1/2-inch cubes, about 2 1/2 cups
- 4 tablespoons plus 1 teaspoon unsalted butter, divided
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 16 ounces sharp cheddar cheese, freshly shredded, divided, about 4 cups
- 1 tablespoon finely chopped fresh parsley
- Water, as needed for boiling the pasta
Use ham labeled fully cooked, rather than fresh uncooked ham. A thick slice of cooked ham or leftover baked ham works well. Freshly shredded cheddar usually melts more smoothly than pre-shredded cheese. Start with the listed salt because both ham and cheddar can be quite salty.
Tools You Need
- Large pot and colander
- Medium saucepan
- Whisk and flexible spatula
- Box grater
- Measuring cups and spoons
- White rectangular 9×13-inch ceramic baking dish with a subtly beaded rim
- Instant-read thermometer
- Serving spoon or spatula
How to Make Mac and Cheese Ham Casserole
Have the ham diced and the cheddar shredded before you begin the sauce.
Step 1: Prepare the Dish and Pasta
Heat the oven to 375°F (190°C).
Grease the bottom and sides of a 9×13-inch ceramic baking dish with 1 teaspoon unsalted butter. Leave the dish unlined.
Bring a large pot of water to a boil. Add 12 ounces dry elbow macaroni and cook for 2 minutes less than the package’s al dente time, usually 6–8 minutes. The elbows should bend but still feel firm in the center.
Drain well without rinsing. Keep the pasta in the drained pot while you make the sauce.
Step 2: Make the White Sauce
Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
Whisk in 1/4 cup all-purpose flour. Cook for 1 minute, whisking, until smooth and lightly foamy rather than brown.
Slowly whisk in 4 cups whole milk, adding a little at a time at first to prevent lumps.
Add 1 teaspoon dry mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper.
Cook over medium heat for 5–7 minutes, whisking often, until the sauce lightly coats the back of a spoon. Keep it at a gentle simmer, not a hard boil.
Step 3: Melt the Cheddar
Remove the saucepan from the heat. Wait 1 minute so the sauce stops simmering.
Add 12 ounces freshly shredded sharp cheddar cheese in small handfuls, whisking until each addition melts. Reserve the remaining 4 ounces cheddar for the top.
The finished sauce should be smooth, pale golden-yellow, and thick but pourable. Avoid returning it to a boil once the cheese is in.
Step 4: Assemble the Casserole
Pour all the cheese sauce from Step 3 over the drained macaroni from Step 1.
Fold in 12 ounces fully cooked ham, cut into 1/2-inch cubes, until everything is evenly coated. Transfer the mixture to the prepared 9×13-inch baking dish and spread it gently into an even layer.
Scatter the reserved 4 ounces shredded cheddar evenly across the top, reaching close to the edges. Keep the layer thin and even.
Step 5: Bake and Add Parsley
Bake uncovered on the middle rack for 20–25 minutes, until the cheese is melted with a few golden spots and the center reaches 165°F (74°C). Check the center without touching the dish bottom with the thermometer.
Remove the casserole from the oven. Scatter 1 tablespoon finely chopped fresh parsley over the melted cheese right away.
Step 6: Rest and Serve
Let the casserole rest for 10 minutes so the sauce settles around the pasta without becoming stiff.
Scoop into 8 soft, rustic portions, keeping some melted topping with each serving. This is a creamy casserole, so it will not hold neat cut edges.
Serve with an optional green salad or steamed green beans for a fresh side.
Why This Recipe Works (Quick Science)
Flour thickens the milk as it heats, giving the cheese a smooth base to melt into. Adding cheddar off the heat helps keep the sauce from turning grainy. The slightly firm macaroni finishes cooking in the oven and takes up some sauce along the way.
A thin top layer melts quickly, so the casserole needs only a short bake. Resting it before serving lets the sauce thicken a little more while keeping the middle creamy.
Common Mistakes to Avoid
- Fully cooking the pasta first: It keeps cooking in the oven. Stop short of al dente so it does not turn mushy.
- Adding milk all at once: Start slowly and whisk well to keep flour lumps from forming.
- Boiling the cheese sauce: Strong heat can make cheddar separate and feel gritty.
- Overbaking: Bake just until the center is ready and the cheese has melted. A dark, hard crust often means a drier middle.
- Using very salty ham without care: Stay with the small salt amount in the recipe, especially with cured ham.
Pro Tips
- Shred the cheese while it is cold, then let it sit out during the pasta and sauce prep.
- Keep the ham cubes small so each spoonful has a good mix of ham and macaroni.
- Drain the pasta thoroughly. Water trapped in the elbows can thin the sauce.
- Use the suggested pan size. A much deeper dish will need more time to heat through.
Substitutions and Variations
Use mild cheddar for a softer cheese flavor, or replace up to 4 ounces of the cheddar with Monterey Jack. Keep the total cheese weight at 16 ounces and reserve 4 ounces for topping.
Cooked smoked turkey can replace the ham by weight, though the flavor and sodium will change. For extra vegetables, serve broccoli or peas alongside rather than adding wet vegetables straight to the sauce.
What to Serve With Mac and Cheese Ham Casserole
A green salad with a tart vinaigrette balances the rich cheese sauce. Steamed green beans or broccoli also make an easy side. Glazed carrots work well if you want something a little sweeter. The casserole already has pasta and protein, so a vegetable side is usually enough.
Make-Ahead Tips
For the creamiest result, bake soon after mixing. You can shred the cheese and dice the ham a day ahead and keep both covered in the refrigerator.
To assemble ahead, follow through Step 4, cover, and refrigerate for up to 24 hours, within the ham’s original safe storage time. Bake covered for 20 minutes, then uncover and bake for about 20–30 minutes more, until the center reaches 165°F (74°C). Add the parsley after baking. Use a baking dish rated for the temperature change and follow its maker’s directions.
Leftovers and Storage
Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour if the room is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. If you used leftover ham, count from the day that ham was first cooked; baking it again does not restart its storage time.
Reheat a portion with 1 tablespoon milk, covered loosely in the microwave in short bursts, stirring between bursts, until it reaches 165°F (74°C) throughout. For several servings, cover and reheat at 350°F (175°C) until the center reaches that temperature.
Freeze cooled portions in airtight containers for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating. The sauce may be a little less silky after freezing.
Macros Information
Estimates per serving, based on 8 servings, without optional sides or reheating milk. Values vary with the ham and cheese used.
- Calories: 580 kcal
- Protein: 31 g
- Carbohydrates: 43 g
- Fat: 32 g
- Saturated Fat: 18 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 1,020 mg
Frequently Asked Questions (FAQ)
Q: Can I use leftover holiday ham?
A: Yes. Remove any tough rind and cut the ham into small cubes. Use it within its original safe storage time, even after it goes into the casserole.
Q: Can I use uncooked pasta?
A: Not with these amounts and this baking time. This version uses partly cooked pasta. Dry pasta would need a different liquid ratio and a longer covered bake.
Q: Why did my sauce turn grainy?
A: It may have been too hot when the cheese went in. Remove the pan from the heat and add freshly shredded cheddar a little at a time.
Q: Do I need to cover it while baking?
A: Not when baking it right after assembly. A chilled make-ahead casserole needs an initial covered bake to heat the middle without drying the top.
Q: Can I use pre-shredded cheese?
A: Yes, though it may make a slightly less smooth sauce. Add it gradually off the heat and stir until melted.
Q: Should I rinse the macaroni?
A: No. Drain it well and leave the thin starch coating on the elbows. It helps the cheese sauce cling.
Q: Can I halve the recipe?
A: Yes. Halve every ingredient and use an 8-inch square dish. Begin checking after 18 minutes of baking and make sure the center reaches 165°F (74°C).
Q: Why is the casserole loose when I scoop it?
A: It is meant to be creamy rather than firm. Give it the full 10-minute rest, then serve with a spoon instead of trying to cut tidy pieces.
Final Thoughts
Mac and Cheese Ham Casserole is a simple way to turn cooked ham into a filling dinner. Keep the sauce smooth, give the pasta room to finish in the oven, and let it rest before serving. Leave a comment with your favorite vegetable side or cheese swap. Happy cooking!