Ham and Macaroni Bake
Creamy, cheesy, and irresistibly satisfying, this Ham and Macaroni Bake is the ultimate comfort food for weeknight dinners or family gatherings. Featuring tender elbow macaroni enveloped in a velvety homemade cheese sauce made with sharp cheddar and Parmesan, this hearty casserole is taken to the next level with savory bites of diced ham. A crunchy, buttery panko breadcrumb topping adds a golden finish, ensuring every bite is a perfect mix of creamy and crispy goodness. Ready in just 45 minutes and easy to prepare, this classic baked macaroni dish is an excellent way to use up leftover ham while delighting both kids and adults alike. Garnish with a sprinkle of dried parsley for an extra pop of flavor and color, and serve warm to savor its rich, comforting taste.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups cooked ham, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, making sure to avoid lumps. Cook the mixture, stirring constantly, until it thickens (about 4-5 minutes).
Remove the saucepan from heat and stir in 2.5 cups of shredded cheddar cheese and 0.75 cups of grated Parmesan cheese. Continue stirring until the cheese is melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked macaroni, diced ham, and cheese sauce. Mix well to coat evenly.
Transfer the macaroni mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until the breadcrumbs are lightly coated. Stir in the remaining 0.5 cups of shredded cheddar cheese and 0.25 cups of Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Optionally, garnish with dried parsley for a pop of color.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.6 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 532 mg | 11% | |
*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.
