This Mac and Cheese Ham Casserole is the ultimate comfort food—creamy, cheesy, and loaded with chunks of savory ham.
It’s perfect when you’ve got leftover ham or just want something hearty and satisfying. It tastes like homemade mac and cheese with a cozy, baked twist.
Why I Love This Recipe
This casserole came from one of those “what do I do with all this leftover ham?” moments after the holidays. It turned into a staple. It’s cheesy and creamy, with just the right touch of smoky ham in every bite. And it reheats like a dream.
- Uses up leftover ham in a delicious way
- Super creamy inside, crispy edges on top
- Great as a main dish or even a side
- Easy to make ahead and bake when ready
- Perfect for potlucks or cozy nights in
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups cooked ham, diced
- ½ cup grated parmesan cheese (for topping)
- Optional: ½ tsp garlic powder or ¼ tsp paprika for extra flavor
Pro Tips
- Slightly undercook the pasta so it stays firm when baked
- Use block cheese and shred it yourself—it melts better
- For a crispy top, broil the casserole for 2–3 minutes at the end
- Add frozen peas or steamed broccoli for a veggie boost
- Don’t skip the parmesan topping—it makes a golden, cheesy crust
Tools Required
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Whisk
- Baking dish (round or rectangular)
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Use rotini or penne instead of elbow macaroni
- Swap ham for cooked bacon or sausage
- Use gouda, Monterey jack, or fontina for a different cheese flavor
- Add a breadcrumb topping mixed with butter for extra crunch
- Use whole milk or 2%—avoid skim for best texture
Make Ahead Tips
- Assemble the full casserole and store in the fridge up to 24 hours before baking
- Freeze in portions for up to 2 months (wrap tightly)
- Let frozen casserole thaw overnight in the fridge before baking
- Reheat in oven at 350°F until warmed through
Cooking Steps
Step 1: Cook the Pasta
Boil 12 oz elbow macaroni in salted water until just al dente (about 1–2 minutes less than the package says). Drain and set aside.
Step 2: Make the Cheese Sauce
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until bubbly. Slowly whisk in 2 cups milk, stirring constantly until smooth and thickened (about 4–5 minutes). Add 1 cup shredded cheddar, 1 cup shredded mozzarella, ½ tsp salt, and ¼ tsp ground black pepper. Stir until fully melted and smooth.
Step 3: Mix Pasta, Ham, and Cheese Sauce
In a large bowl, combine the cooked elbow macaroni, 2 cups diced ham, and the warm cheese sauce. Stir until everything is evenly coated.
Step 4: Add to Baking Dish and Top
Spoon the mixture into a greased baking dish. Sprinkle ½ cup grated parmesan cheese over the top. Optional: dust with garlic powder or paprika.
Step 5: Bake
Bake the casserole uncovered at 375°F for 25–30 minutes, until bubbly and golden on top. Optional: broil for 2–3 minutes at the end to crisp the top.
Step 6: Serve
Let it rest for 5–10 minutes, then scoop onto plates or serve straight from the dish. Enjoy!
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat in the microwave or oven with a splash of milk to keep it creamy
- Freeze cooled portions in airtight containers for up to 2 months
Macros (Per Serving – about 1 ½ cups)
Calories: 520
Protein: 28g
Fat: 25g
Carbs: 45g
Fiber: 2g
Sugar: 5g
Why This Recipe Works (Quick Science)
The flour and butter make a roux that thickens the milk into a smooth base for cheese. Using two cheeses gives both stretch and sharp flavor. Ham adds salt and richness. Baking sets everything together and gives you that golden, irresistible top.
Common Mistakes
- Overcooking pasta: it’ll turn mushy when baked
- Not thickening the sauce enough: makes the casserole watery
- Using pre-shredded cheese: it doesn’t melt as well due to added starch
- Skipping seasoning: even a little salt and pepper makes a big difference
What to Serve With
- Steamed green beans or broccoli
- A fresh garden salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or Brussels sprouts
FAQ
Can I use a different pasta shape?
Yes, any short pasta like penne, shells, or rotini works great.
Do I have to bake it?
Technically no, but baking adds texture and brings it all together.
Can I make it without ham?
Sure! It’s still delicious as classic mac and cheese.
Can I use milk alternatives?
Whole milk works best, but you can try unsweetened oat milk or half-and-half.
Final Thoughts
This Mac and Cheese Ham Casserole is the kind of dish that disappears fast. It’s creamy, cheesy, and packed with comforting flavors. Whether you’re feeding a crowd or just want something satisfying for dinner, this one’s a keeper. Give it a go and leave a comment if you try it—I’d love to hear what you think!