Ham Mac and Cheese (Creamy Leftover Ham Recipe)

There’s something about mac and cheese that makes it feel like it can rescue almost anything — a cold evening, an empty fridge, or in this case, a container of cooked ham that needs a second life.

I first thought of adding ham to mac and cheese simply to make it more substantial, but it turned out to be one of those combinations that feels like it was meant to be there all along. The salty little pieces of ham cut through the rich cheese sauce, while a touch of Dijon mustard gives the sauce just enough sharpness to stop it becoming too heavy.

This ham mac and cheese recipe is creamy, comforting and easy enough for a weeknight dinner. Better still, it turns leftover ham into a completely different meal rather than making dinner feel like leftovers all over again.

Why Ham Might Be the Best Mac and Cheese Add-In

Mac and cheese is delicious on its own, but adding ham changes it from a side dish into something that can easily stand as dinner.

Ham brings a salty, slightly smoky flavour that works especially well with mature cheddar. It also means you don’t need to add lots of extra seasoning or complicated ingredients to make the dish interesting.

And unlike some additions that disappear into a cheese sauce, diced ham keeps its texture. You get those little savoury bites between forkfuls of creamy pasta, which makes the whole dish much more satisfying.

It’s particularly useful after a roast dinner or holiday meal when there isn’t quite enough ham left to serve everyone again, but there’s far too much to throw away.

The Little Trick That Keeps the Sauce Extra Creamy

The biggest disappointment with homemade mac and cheese is when a beautifully smooth sauce turns thick and stodgy five minutes after it leaves the stove.

My favourite way around this is to make the cheese sauce slightly looser than you think it needs to be.

The pasta continues absorbing liquid while everything sits together, and even more so if you decide to bake it. Starting with a silky, pourable sauce means it eventually settles into the creamy consistency you actually want.

There’s another small trick: take the sauce off the heat before stirring in the grated cheese. Very high heat can cause cheese to separate and become grainy.

And don’t skip the Dijon mustard. You won’t really taste “mustard” in the finished dish — it simply makes the cheddar taste cheesier.

Ingredients for Ham Mac and Cheese

You’ll need:

• 300 g (10.5 oz) elbow macaroni
• 2 cups cooked ham, diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups mature/sharp cheddar cheese, freshly grated
• ½ cup Parmesan cheese, finely grated
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• Salt, to taste

Optional crispy topping:

• ½ cup panko breadcrumbs
• 1 tablespoon melted butter
• ¼ cup grated cheddar or Parmesan

How to Make Creamy Ham Mac and Cheese

1. Cook the macaroni

Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Try not to overcook it because the pasta will continue softening once mixed with the hot cheese sauce.

Drain and set aside.

2. Make the roux

Melt the butter in a large saucepan over medium heat.

Add the flour and whisk continuously for around 1–2 minutes. You’re looking for a smooth, lightly bubbling mixture rather than any noticeable browning.

3. Add the milk

Gradually pour in the milk while whisking to prevent lumps.

Continue cooking for approximately 4–5 minutes, stirring frequently, until the sauce begins to thicken. Remember to leave it a little looser than your ideal finished consistency.

4. Make it cheesy

Reduce the heat to low and stir in the Dijon mustard, garlic powder, onion powder, smoked paprika and black pepper.

Remove the saucepan from the heat before gradually adding the cheddar and Parmesan.

Stir until completely melted and smooth.

Taste before adding salt — the ham, cheddar and Parmesan already contribute quite a bit.

5. Add the leftover ham

Fold the diced cooked ham into the cheese sauce, followed by the drained macaroni.

Stir gently until every piece of pasta is coated in the creamy sauce.

You can serve it immediately for an extra-creamy stovetop ham mac and cheese.

6. Optional: bake it

For a crispy-topped version, transfer the mac and cheese to a lightly greased baking dish.

Combine the panko breadcrumbs with melted butter and sprinkle them over the pasta along with a little additional cheese.

Bake at 375°F (190°C) for around 15–20 minutes, until bubbling around the edges and golden on top.

What Kind of Ham Works Best?

This recipe is particularly good for using leftover baked or glazed ham, but most cooked ham will work.

A slightly smoky ham adds plenty of flavour without requiring extra seasoning. Honey or brown-sugar glazed ham also works surprisingly well — that little bit of sweetness contrasts nicely with sharp cheddar and Dijon.

Cut the ham into relatively small cubes so you get some in almost every bite.

You can also use thick-cut deli ham in a pinch, although leftover roast ham will usually give you the best texture.

Choose Your Cheese Wisely

Sharp or mature cheddar is my first choice because you want a cheese with enough flavour to stand up to the ham.

However, you don’t have to use cheddar alone.

Try combining cheddar with:

• Gruyère for a nuttier flavour
• Monterey Jack for extra meltiness
• Mozzarella for a mild, stretchy sauce
• Gouda for a richer, slightly smoky version

I would still keep at least half of the cheese as cheddar so the sauce retains that classic mac and cheese flavour.

Easy Variations

Ham and broccoli mac and cheese: Add 1–2 cups of lightly steamed broccoli florets when you add the ham.

Ham and pea mac and cheese: Stir frozen peas into the sauce during the final few minutes. This is probably the easiest way to sneak some vegetables into the meal.

Spicy ham mac and cheese: Add diced jalapeños, chilli flakes or a splash of hot sauce.

Extra smoky: Use smoked cheddar and increase the smoked paprika slightly.

Ham and bacon: If you’re going all-in on comfort food, add some crispy crumbled bacon over the top before serving.

What to Serve with Ham Mac and Cheese

Because this dish is rich and filling, simple sides work best.

A crisp green salad with a sharp vinaigrette is particularly good because the acidity balances the creamy sauce. Steamed broccoli, green beans, roasted asparagus or peas are easy options too.

If you’re feeding a larger group, garlic bread makes it an especially comforting dinner — although at that point nobody can accuse the meal of being light!

How to Store Leftover Ham Mac and Cheese

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days, taking into account how long the cooked ham had already been stored before making the recipe.

Mac and cheese naturally thickens considerably in the refrigerator.

When reheating, add a small splash of milk and stir it through the pasta. This helps loosen the sauce and brings back some of its original creaminess.

Can You Freeze Ham Mac and Cheese?

Yes. Ham mac and cheese can be frozen, although the cheese sauce may be slightly less creamy after thawing.

Let it cool completely before transferring individual portions to freezer-safe containers. Freeze for up to 2–3 months.

Thaw overnight in the refrigerator and reheat gently, adding a splash of milk if the sauce has become too thick.

Frequently Asked Questions

Can I make ham mac and cheese without baking it?

Absolutely. In fact, the stovetop version is the creamiest. Once you’ve combined the macaroni, ham and cheese sauce, it’s ready to eat. Baking is only necessary if you want the crispy breadcrumb topping.

Can I use pre-shredded cheese?

You can, but freshly grated cheese usually produces a smoother sauce. Packaged shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.

Can I use leftover Christmas or Easter ham?

Yes. This is an excellent recipe for leftover holiday ham, including glazed ham. A slightly sweet glaze can actually taste very good against the sharp cheddar cheese.

Why did my mac and cheese turn dry?

The pasta continues absorbing moisture after it’s added to the sauce. Make your sauce slightly thinner than you think necessary and avoid overbaking the finished mac and cheese.

Can I add vegetables?

Definitely. Broccoli, peas, spinach and sautéed mushrooms all work particularly well with ham and cheese.

More Leftover Ham Recipes

If you still have ham to use up, try:

• Ham Fried Rice Recipe – quick, savoury and ideal for a weeknight dinner.
• Ham Salad Recipe – a simple cold option for sandwiches and lunches.
• Ham and Cheese Quiche – perfect when you want to turn leftover ham into something that feels completely new.

This is also a nice addition to your Leftover Ham Recipes collection because it targets a different search intent from the fried rice, salad and quiche recipes.