Use Up the Ham Macaroni and Cheese
Transform leftover ham into a comforting classic with this rich and creamy "Use Up the Ham Macaroni and Cheese" recipe! Perfect for busy weeknights or casual gatherings, this dish combines tender elbow macaroni, savory diced ham, and a luxuriously smooth cheese sauce made from sharp cheddar and gruyere. A seasoned breadcrumb topping adds irresistible crunch, while hints of smoked paprika and mustard powder elevate the flavor profile to gourmet levels. Ready in under an hour, this baked macaroni and cheese is an excellent way to repurpose holiday leftovers into a hearty meal that will satisfy the whole family. Serve it fresh from the oven and watch it disappear!
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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 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 0.5 tsp garlic powder
- 0.5 tsp dried mustard powder
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cooked ham, diced
- 0.75 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. 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 form a roux.
Gradually whisk in the milk and cream, making sure the mixture is smooth. Continue cooking over medium heat, whisking frequently, until the sauce thickens, about 4-6 minutes.
Reduce heat to low and stir in the shredded cheddar and gruyere cheeses, one handful at a time, allowing each addition to melt fully before adding the next. Stir in the garlic powder, mustard powder, smoked paprika, salt, and black pepper.
Add the cooked pasta and diced ham to the cheese sauce. Stir until everything is evenly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix well, then sprinkle evenly over the macaroni 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 sauce is bubbling.
Let the dish rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.0 g | 404% | |
| Saturated Fat | 173.9 g | 870% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 11563 mg | 503% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 57.8 g | ||
| Protein | 282.3 g | 565% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3867 mg | 297% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2764 mg | 59% | |
*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.
