Macaroni and Cheese with Ham is a creamy, cheesy baked pasta loaded with tender macaroni and diced ham, making it the perfect way to use up some of that leftover holiday ham.
From the recipe collection of Tara Ippolito
There is something about Macaroni and Cheese with Ham that just feels like home to me. I’m always looking for new ways to use my holiday ham leftovers and this is perfect. My family devours this every single time, and honestly, I think they love it even more than the original ham dinner. Ham and cheese are just such a great flavor combination.
This recipe takes me straight back to my childhood. My mom used to make this for us when we were little and my siblings and I loved it. It was the ultimate comfort meal! It’s creamy, cheesy, filling, and always a hit. Now I make it for my own family and they love it just as much as I used to.
Ingredients
Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Macaroni Pasta – The classic base that holds onto all that creamy cheese sauce. Reserving ½ cup of pasta water gives you insurance in case the sauce needs thinning later.
- Pasta Water (Reserved) – The starch in the water helps loosen and emulsify the sauce without making it watery.
- Butter – Adds richness and creates the base for the creamy sauce.
- Heavy Cream – Makes the sauce luxuriously smooth and thick.
- Cheddar Cheese – Brings bold, sharp, cheesy flavor and that classic mac and cheese pull.
- Diced Ham – Adds salty, smoky depth and turns this into a hearty, satisfying meal.
- Salt – Enhances all the flavors in the dish.
- Black Pepper – Adds subtle warmth and balance.
- Garlic Powder – Gives a savory backbone without overpowering the cheese.
- Onion Powder – Adds depth and rounds out the creaminess.
- Paprika – Brings mild warmth and a hint of color.
- Dijon Mustard – The secret ingredient that sharpens the cheese flavor and cuts through the richness.
How To Make It
Here’s how to make this delicious meal. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°
First, bring a large pot of salted water to a boil and cook the macaroni according to the directions on the package. Before draining, reserve ½ cup of pasta water (if needed later), then drain the pasta and set it aside. In the same pot, melt the butter over medium heat. Slowly pour in the heavy cream and season with garlic powder, onion powder, paprika, salt, pepper, and Dijon mustard. Stir to combine and lower the heat. Gradually stir in the cheddar cheese until it’s melted into the sauce. Stir in the diced ham and macaroni until it’s evenly coated in the cheese sauce.
PRO TIP: Slightly undercook the pasta by about 1 minute so it doesn’t get too soft while baking.
NOTE: If the sauce seems too thick, add a little of the reserved pasta until it reaches your desired consistency.
PRO TIP: Shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way. Also, lower the heat to avoid a stringy sauce when melting the cheese.
Finally, transfer the macaroni mixture to a greased baking dish and top with additional shredded cheddar cheese. Place it into the center rack of the oven for 15–20 minutes, or until the cheese is melted and the sides are hot and bubbly. Let it rest for 5 minutes and serve.
PRO TIP: Let it rest after baking so the sauce can thicken.
Can I Use Milk Instead Of Cream?
You can, but the sauce won’t be as rich or thick. If you’re using milk, let it simmer a bit longer to reduce and thicken.
What Kind Of Ham Should I Use?
Leftover baked holiday ham is best for this recipe, but store bought diced ham works great too.
Can I Make This Ahead Of Time?
Yes, you can. Just assemble it, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time if baking straight from the fridge.
Storage
Let the macaroni and cheese cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days
Macaroni And Cheese With Ham Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 1 Pound Macaroni Pasta
- ½ Cup Pasta Water (reserved)
- 1 Tbs Butter
- 2 Cups Heavy Cream
- Salt and Pepper, to taste
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- 1 Tbs Dijon Mustard
- 2.5 Cups Cheddar Cheese, hand shredded
- 1-1.5 Cups Ham, diced
Instructions
- Preheat the oven to 350°
- Bring a large pot of salted water to a boil and cook the macaroni according to the directions on the package. Before draining, reserve ½ cup of pasta water (if needed later), then drain the pasta and set it aside.
- In the same pot, melt the butter over medium heat. Slowly pour in the heavy cream and season with garlic powder, onion powder, paprika, salt, pepper, and Dijon mustard. Stir to combine and lower the heat. Gradually stir in 2 cups of cheddar cheese until it’s melted into the sauce. Stir in the diced ham and macaroni until it’s evenly coated in the cheese sauce.
- Transfer the macaroni mixture to a greased baking dish and top with additional ½ cup of shredded cheddar cheese. Place it into the center rack of the oven for 15–20 minutes, or until the cheese is melted and the sides are hot and bubbly. Let it rest for 5 minutes and serve.
Video
Other Easy Pasta Recipe
If you like super easy to make recipes like this one, you have to try this Crockpot Buffalo Chicken Macaroni & Cheese, Chicken Pot Pie Pasta and Marry Me Pasta.
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