It’s no secret that I love ham and a good sale on a large ham. While we will enjoy some of the ham sliced, I like to take a large portion of the ham and stretch it out by using it in other dishes as this stretches the food budget. If, like me, you like delicious recipes to use leftover ham, this Macaroni and Cheese with Ham recipe is for you.

Adding the ham makes this a more hearty meal that does basic Macaroni and Cheese and will yield more servings from the ham than simply slicing and plating the meat. That said, if you wish to make this recipe and don’t have any leftover ham on hand, deli ham can always be substituted. Make sure the ham is cut to ¼“ – ½“ thickness for dicing.

While the cheese sauce for this dish can certainly be made with all Cheddar cheese with good results (probably the most economical option), plus, of course, the cream cheese and sour cream (no substitutes recommended for them), I use a blend of melting cheeses – old/sharp Cheddar, Havarti, and Mozzarella. The reason I do this is each of these cheeses comes with its own flavor profile that, when combined, obviously raises the overall flavor profile of this dish. I always have a variety of different cheeses on hand in my freezer as I frequently combine them in recipes. Other melting cheeses of choice could be substituted as well for the Havarti and Mozzarella cheeses. Choose ones that would complement ham such as Gruyère, Monterey Jack, or Colby, for example.

The breadcrumb topping is optional but does add a texture element to the dish and dresses it up.

A few hints and tips I would give when making this recipe.

1. Slightly undercook the macaroni by 1½ – 2 minutes from what the package direction indicates for al dente status. This will help to preserve the macaroni shape as the pasta will cook a wee bit more in the oven, bringing it to al dente state.
2. Reserve approximately 3 tablespoons of the water in which the macaroni was cooked in case it is needed to make the sauce more fluid. Note that different brands of macaroni pasta can absorb liquid differently. The reserved water may not be needed but, if you find the sauce could use a bit more liquid once it is mixed into the macaroni and ham, this is the liquid to use.
3. Don’t overbake this Macaroni and Cheese with Ham dish as it can cause the macaroni to break down and also dry it out, losing the creaminess of the sauce. Basically, just leave it in the oven until the topping is lightly tanned and the cheese sauce is bubbling around the edges of the baking dish.

This dish makes a tasty meal and I recommend serving it with a green salad of choice and a fresh batch of biscuits or crusty bread or rolls.

This pasta dish freezes well, unbaked, so is great to have on hand for busy nights or those times when you don’t know what to have or don’t wish to cook.

Macaroni and Cheese with Ham

Ingredients:

8 oz/226 grams dry elbow macaroni

3 tbsp butter
¼ cup all-purpose flour
 2 2/3 cups whole milk, room temperature
 ¼ cup cream cheese, softened at room temperature [no substitutes]
3 tbsp sour cream, room temperature [no substitutes]
2 cups Cheddar cheese, shredded
1/3 cup Havarti cheese, shredded [see Note 1 below]
1/3 cup Mozzarella Cheese, shredded [see Note 1 below]
1/4 tsp fine sea salt
¾ tsp dry mustard powder
¼ tsp paprika
1/16 tsp nutmeg
1/16 tsp cayenne pepper
1/16 tsp freshly ground white pepper (optional)

Olive oil (for drizzling cooked macaroni)

8 oz/226 grams cooked ham, diced into ¼“ – ½” cubes (apx. 1½ cups)

Topping (optional)
¾ cup finely ground soft breadcrumbs
2½ tbsp melted butter
Sprinkle of chopped parsley (optional)

Method:

Grease a 2 – 2½-quart casserole or individual serving size oven-safe baking dishes of desired size. Position oven rack in center of oven and preheat oven to 325°F.

Cook macaroni according to package directions but undercook the pasta by 1½ – 2 minutes less than package directions indicate for pasta’s al dente state.

While pasta is cooking, melt butter in separate saucepan over medium heat. Reduce heat slightly and whisk the flour into the melted butter until mixture starts bubbling, approximately 1 minute or slightly less. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Reduce heat, if necessary, to prevent mixture from scorching. Stir in the cream cheese and sour cream until blended.

In small handfuls, gradually add the shredded Cheddar, Havarti, and Mozzarella cheeses.  Stir after each addition until cheeses are melted and ingredients fully blended. Season with the sea salt, dry mustard powder, paprika, nutmeg, cayenne pepper, and white pepper. Stirring constantly, cook mixture for approximately 1 – 2 minutes longer. Remove sauce from heat and set aside.

Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. Stir in the diced ham. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one-half tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently to avoid breaking down the pasta.

Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size.

To make the topping (optional), stir the melted butter into the bread crumbs then add the chopped parsley. Distribute topping over macaroni mixture. Bake for 15-18 minutes (slightly less for individual shallow baking dishes), or just until cheese starts to bubble around the edges of the casserole dish and topping is lightly tanned. Do not overbake as it will dry out and the macaroni may break down. Serve immediately with a side green salad of choice of biscuits, bread, or rolls.

This Macaroni and Cheese with Ham dish freezes well, unbaked.

Yield: Apx. 8 servings

Note1: This dish may be made entirely with Cheddar cheese so long as the amounts of Havarti and Mozzarella cheeses called for in the recipe are added in to the overall amount of Cheddar cheese used. Alternatively, other melting cheeses of choice that complement ham can be substituted for the Havarti and Mozzarella cheeses – e.g., Gruyère, Monterey Jack, or Colby, etc.

Note 2: If you don’t have leftover ham on hand, deli ham can be substituted – ensure the ham is cut ¼“ – ½“ thick for dicing.

For other macaroni recipes from My Island Bistro Kitchen, click the links below:

Classic Macaroni and Cheese
Lobster Macaroni and Cheese
Gluten Free and Lactose Free Macaroni and Cheese
Macaroni and Sausage Casserole

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on  “X” (formerly Twitter):  https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin one of the Pinterest-ready photos at the end of this posting to your favorite Pinterest boards!

Print

Macaroni and Cheese with Ham

This hearty Macaroni and Cheese with Ham is flavorful and delicious with its rich, creamy cheese sauce and the addition of cooked ham (great use for leftover ham).

Course Main Course, Pasta

Keyword ham, leftover ham, macaroni, macaroni and cheese, macaroni and cheese with ham, pasta, pasta dish

Servings 8

My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

• 8 oz/226 grams dry elbow macaroni
• 3 tbsp butter
• ¼ cup all-purpose flour
• 2 2/3 cups whole milk, room temperature
• ¼ cup cream cheese, softened at room temperature [no substitutes]
• 3 tbsp sour cream, room temperature [no substitutes]
• 2 cups Cheddar cheese, shredded
• 1/3 cup Havarti cheese, shredded [see Note 1 below]
• 1/3 cup Mozzarella Cheese, shredded [see Note 1 below]
• 1/4 tsp fine sea salt
• ¾ tsp dry mustard powder
• ¼ tsp paprika
• 1/16 tsp nutmeg
• 1/16 tsp cayenne pepper
• 1/16 tsp freshly ground white pepper (optional)
• Olive oil (for drizzling cooked macaroni)
• 8 oz/226 grams cooked ham, diced into ¼“ – ½” cubes (apx. 1½ cups)

Topping (optional)

• ¾ cup finely ground soft breadcrumbs
• 2½ tbsp melted butter
• Sprinkle of chopped parsley (optional)

Instructions

1. Grease a 2 – 2½-quart casserole or individual serving size oven-safe baking dishes of desired size. Position oven rack in center of oven and preheat oven to 325°F.
2. Cook macaroni according to package directions but undercook the pasta by 1½ – 2 minutes less than package directions indicate for pasta’s al dente state.
3. While pasta is cooking, melt butter in separate saucepan over medium heat. Reduce heat slightly and whisk the flour into the melted butter until mixture starts bubbling, approximately 1 minute or slightly less. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Reduce heat, if necessary, to prevent mixture from scorching. Stir in the cream cheese and sour cream until blended.
4. In small handfuls, gradually add the shredded Cheddar, Havarti, and Mozzarella cheeses. Stir after each addition until cheeses are melted and ingredients fully blended. Season with the sea salt, dry mustard powder, paprika, nutmeg, cayenne pepper, and white pepper. Stirring constantly, cook mixture for approximately 1 – 2 minutes longer. Remove sauce from heat and set aside.
5. Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. Stir in the diced ham. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one-half tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently to avoid breaking down the pasta.
6. Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size.
7. To make the topping (optional), stir the melted butter into the bread crumbs then add the chopped parsley. Distribute topping over macaroni mixture. Bake for 15-18 minutes (slightly less for individual shallow baking dishes), or just until cheese starts to bubble around the edges of the casserole dish and topping is lightly tanned. Do not overbake as it will dry out and the macaroni may break down. Serve immediately with a side green salad of choice of biscuits, bread, or rolls.
8. This Macaroni and Cheese with Ham dish freezes well, unbaked.

Recipe Notes

Yield: Apx. 8 servings

[Copyright My Island Bistro Kitchen]

Note1: This dish may be made entirely with Cheddar cheese so long as the amounts of Havarti and Mozzarella cheeses called for in the recipe are added in to the overall amount of Cheddar cheese used. Alternatively, other melting cheeses of choice that complement ham can be substituted for the Havarti and Mozzarella cheeses – e.g., Gruyère, Monterey Jack, or Colby, etc.

Note 2: If you don’t have leftover ham on hand, deli ham can be substituted – ensure the ham is cut ¼“ – ½“ thick for dicing.

PIN ME TO YOUR FAVORITE PINTEREST BOARDS!