Swiss Cheese and Ham Macaroni and Cheese
Elevate your comfort food game with this Swiss Cheese and Ham Macaroni and Cheese recipe, a decadent twist on the classic favorite. Perfectly al dente elbow macaroni is smothered in a creamy homemade cheese sauce featuring the nutty richness of Swiss cheese and the sharp bite of cheddar, enhanced by a touch of Dijon mustard and garlic powder for extra depth. Packed with tender, savory pieces of diced ham, this dish is topped with a golden, crispy panko-Parmesan breadcrumb crust, adding just the right amount of crunch. Ready in just 50 minutes, it’s a hearty and satisfying meal ideal for weeknight dinners or potluck gatherings. Serve hot with a sprinkle of fresh parsley for a pop of flavor and color. This indulgent baked mac and cheese is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 3 cups Swiss cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup ham, diced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the Dijon mustard, garlic powder, salt, and black pepper. Mix until well combined.
Reduce the heat to low and stir in the shredded Swiss cheese and cheddar cheese, one handful at a time, until melted and smooth.
Add the cooked macaroni and diced ham to the cheese sauce. Stir until evenly coated.
Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the mac and cheese in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
5711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.3 g | 443% | |
| Saturated Fat | 188.3 g | 942% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 7238 mg | 315% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 54.8 g | ||
| Protein | 275.3 g | 551% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 5200 mg | 400% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2227 mg | 47% | |
*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.
