Creamy Ham and Macaroni Bake
Indulge in the ultimate comfort food with this creamy ham and macaroni bake—a rich, satisfying casserole that brings together tender elbow macaroni, velvety cheese sauce, and savory diced ham. Featuring a blend of sharp cheddar and parmesan cheeses, every bite is a flavor-packed delight. The dish is finished with a golden, crispy panko breadcrumb topping for the perfect crunch in every forkful. With a prep time of just 20 minutes and simple ingredients like garlic powder, onion powder, and fresh parsley for garnish, this baked pasta recipe is perfect for weeknight dinners or as a hearty side at gatherings. It's a family-friendly favorite that pairs beautifully with a fresh green salad or steamed vegetables, making it a versatile and irresistible addition to your mealtime rotation.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 cups cooked ham, diced
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cups panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Slowly pour in the milk while whisking continuously. Cook until the mixture thickens and begins to simmer, about 3-5 minutes.
Stir in the cheddar cheese and parmesan cheese until melted and smooth. Season the sauce with garlic powder, onion powder, salt, and black pepper.
Combine the cooked macaroni, diced ham, and cheese sauce in a large mixing bowl. Mix well to ensure the sauce evenly coats the pasta and ham.
Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
4508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 11111 mg | 483% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 58.6 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3021 mg | 232% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2694 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
