Ham Mac and Cheese (Creamy Leftover Ham Recipe)
This creamy ham mac and cheese turns leftover ham into an easy, comforting family dinner. Tender macaroni and chunks of ham are folded into a rich homemade cheddar cheese sauce, then baked with a golden, crispy breadcrumb topping.
- 10.5 oz elbow macaroni (300 g)
- 2 cups cooked leftover ham, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups 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
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- ¼ cup grated cheddar or Parmesan cheese
- 1 Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain and set aside. Avoid overcooking it because the pasta will continue cooking in the oven.2. Make the roux
- 2
Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes until smooth and lightly bubbling.3. Make the creamy sauce- 3
Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 4–5 minutes, stirring frequently, until the sauce begins to thicken. Keep it slightly thinner than you want the finished sauce because the macaroni will absorb some of the liquid.4. Add the cheese- 4
Reduce the heat to low. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika and black pepper. Remove from the heat and gradually stir in the cheddar and Parmesan until completely melted and smooth. Taste and add salt only if needed.5. Add the ham and macaroni- 5
Fold the diced leftover ham and cooked macaroni into the cheese sauce until everything is evenly coated. Transfer the mixture to a lightly greased baking dish.6. Add the topping and bake- 6
Mix the panko breadcrumbs with 1 tablespoon melted butter. Sprinkle over the mac and cheese, followed by the remaining ¼ cup grated cheese. Bake for 15–20 minutes, until bubbling around the edges and golden brown on top. Let it rest for about 5 minutes before serving.NoteDon't overcook the pasta. Al dente macaroni holds its texture much better after baking.
Make the cheese sauce a little looser than you think it should be. The pasta will continue absorbing moisture as it bakes.
Remove the sauce from direct heat before adding the cheese to help keep it smooth and creamy. Freshly grated cheese melts more smoothly than packaged pre-shredded cheese.
Leftover baked, smoked or glazed ham can all be used.
For an extra-creamy stovetop version, skip the breadcrumb topping and baking step and serve immediately after combining the macaroni, ham and cheese sauce.
Add broccoli or peas if you'd like to turn it into a ham-and-vegetable mac and cheese.
When reheating leftovers, stir in a splash of milk to loosen the cheese sauce.
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