Spicy Ham and Tomato Macaroni and Cheese Casserole
Take your comfort food game to the next level with this irresistible Spicy Ham and Tomato Macaroni and Cheese Casserole! Creamy layers of sharp cheddar, Monterey Jack, and Parmesan cheeses envelop tender elbow macaroni, while savory diced ham and tangy tomatoes add hearty flavor. A hint of heat from jalapeños and hot sauce perfectly balances the richness, making every bite bold and satisfying. Topped with golden, crispy panko breadcrumbs, this baked casserole offers the perfect balance of creamy and crunchy textures. Ready in under an hour, this crowd-pleasing dish is ideal for weeknight dinners or potluck gatherings. Serve it fresh out of the oven as the ultimate baked mac and cheese upgrade!
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1.5 cups cooked ham, diced
- 1.5 cups diced tomatoes, canned and drained
- 1 medium jalapeño pepper, finely diced
- 2 teaspoons hot sauce
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, a little at a time, ensuring it is smooth and lump-free. Cook for 4-5 minutes until the mixture thickens.
Reduce the heat to low and add the sharp cheddar, Monterey Jack, and Parmesan cheeses gradually, stirring until the cheese is fully melted and the sauce is creamy.
Stir in the jalapeño, hot sauce, paprika, ground black pepper, and salt. Mix well to combine.
In a large mixing bowl, combine the cooked pasta, diced ham, and diced tomatoes. Pour the cheese sauce over the mixture and stir to coat evenly.
Transfer the macaroni mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the olive oil until well-coated. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional cheese or freshly chopped herbs if desired.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 11216 mg | 488% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 67.5 g | ||
| Protein | 259.5 g | 519% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3852 mg | 296% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3099 mg | 66% | |
*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.
