Everyone loves a hearty mac and cheese casserole. This version with chunks of tender ham added to the mix makes a satisfying entrée. Topped with crunchy, golden brown bread crumbs, the dish is sure to become a frequently requested favorite in your house.
If you happen to have it, you can use leftover ham for this recipe. If you don’t, pick up some thick-cut deli ham. For a bit of fresh, herby flavor, toss in a few thinly sliced scallions if you like. You can also change this up by using a combination of cheeses like Gruyere, fontina, or even smoked Gouda.
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Cooktop Cove
Mac and Cheese with Ham
8
10 minutes
40 minutes
50 minutes
8 ounces elbow macaroni
Nonstick cooking spray
3 tablespoons butter, divided
2 cups milk
1/4 cup all-purpose flour
¾ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
8 ounces cooked ham, chopped
3 cups shredded cheddar cheese, divided
1 cup soft bread crumbs
Heat the oven to 350º F.
Cook the noodles al dente according to the package directions. Drain, and immediately toss with 1 tablespoon of the butter.
Spray a 2-quart baking dish with nonstick cooking spray.
In a large saucepan, whisk the milk and flour together over medium heat until well-combined. Add the salt, onion powder, garlic powder, dry mustard and pepper. Cook, stirring constantly, until the mixture bubbles and thickens. Stir in the ham and 2 cups of the cheese. Cook, stirring, until the cheese melts.
Transfer the noodles and sauce mixture to the prepared baking dish, and sprinkle the remaining cup of cheese over the top.
Stir the noodles into the sauce until fully incorporated.
In a medium bowl, melt the remaining 2 tablespoons of butter in the microwave. Add the breadcrumbs, and stir until the crumbs are fully moistened.
Sprinkle the crumb topping evenly over the mac and cheese in the baking dish.
Bake for 25 to 30 minutes, until the dish is hot and bubbly, and the topping is golden brown.
