Quick Ham Macaroni Casserole
Turn dinner into a comforting, crowd-pleasing masterpiece with this Quick Ham Macaroni Casserole! Loaded with tender elbow macaroni, bite-sized chunks of savory cooked ham, and sweet pops of peas, all enveloped in a creamy homemade cheddar cheese sauce, this easy casserole is perfect for busy weeknights. Topped with a golden, buttery breadcrumb and parmesan crust, it adds the perfect crunch to every bite. Ready in just 45 minutes with minimal prep, this recipe is a fantastic way to use leftover ham while satisfying the whole family. Serve this baked ham and cheese casserole with a simple green salad or crusty bread for a complete meal that hits all the comforting notes. Perfect for quick family dinners or potluck gatherings, this dish will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1.5 cups diced cooked ham
- 1 cup frozen peas
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups breadcrumbs
- 0.25 cups grated parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until lightly golden.
Gradually add the milk, whisking continuously, and cook until the mixture thickens, about 3-5 minutes.
Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, diced ham, frozen peas, garlic powder, onion powder, salt, and black pepper. Mix well to coat everything evenly.
Transfer the mixture into the prepared baking dish and spread it out in an even layer.
In a small bowl, combine the breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this 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 bubbling and the topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 426 mg | 33% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 382 mg | 8% | |
*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.
