Pasta Ham and Cheddar Au Gratin with Rosemary
Elevate your dinner game with this Pasta Ham and Cheddar Au Gratin with Rosemary, a comfort food classic reimagined with a gourmet twist. Featuring tender elbow macaroni smothered in a velvety blend of sharp cheddar and parmesan cheese, this baked delight is infused with the savory goodness of diced cooked ham and the earthy aroma of fresh rosemary. Topped with golden, olive oil-tossed breadcrumbs, every bite delivers creamy, cheesy indulgence and satisfying crunch. Perfect for family dinners or holiday gatherings, this dish comes together in just 45 minutes and serves six. Pair it with a crisp green salad or steamed vegetables for a balanced and effortless meal that's destined to impress.
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Recipe Information
Ingredients
- 300 grams elbow macaroni (or any short pasta)
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 cup cooked ham, diced
- 1 teaspoon fresh rosemary, chopped
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (according to package instructions). Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Gradually add the milk to the roux while whisking to avoid lumps. Cook and stir for 3-5 minutes, or until the mixture thickens into a smooth sauce.
Lower the heat and stir in the cheddar and parmesan cheeses. Mix until the cheese has melted and the sauce is creamy. Add salt, black pepper, and chopped rosemary. Stir well.
Fold in the cooked pasta and diced ham, ensuring everything is evenly coated in the cheese sauce.
Pour the pasta mixture into the prepared baking dish, spreading evenly.
In a small bowl, combine breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for a few minutes. Garnish with extra rosemary if desired. Serve warm.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 9.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 414 mg | 9% | |
*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.
