Ham and Cheddar Casserole
Creamy, cheesy, and irresistibly comforting, this Ham and Cheddar Casserole is the ultimate crowd-pleaser for dinner or brunch. Featuring tender elbow macaroni smothered in a rich, velvety cheese sauce made from sharp cheddar, whole milk, and a hint of garlic, this casserole is elevated further with savory bites of diced cooked ham. Topped with a crispy layer of golden panko breadcrumbs and Parmesan cheese, it offers the perfect balance of creamy and crunchy textures. Ready in just under an hour, this easy-to-prep dish is ideal for feeding a hungry family or hosting a cozy gathering. Garnish with fresh parsley for an added pop of color and flavor before serving. Perfect as a hearty main course or as a standout side dish, this ham and cheese casserole is sure to become a new mealtime favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz dry elbow macaroni
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 2 cups diced cooked ham
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Cook over medium heat until the mixture thickens, about 3-4 minutes.
Stir in the garlic powder, salt, and black pepper. Remove the pan from the heat and mix in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
Add the cooked macaroni and diced ham to the cheese sauce, stirring well to coat everything evenly.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle the mixture evenly over the casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 10931 mg | 475% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 44.0 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2597 mg | 200% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2682 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.
