Description
How to Make the Ultimate Cheddar and Ham Macaroni Bake
Macaroni and cheese has long been a comfort food favorite, loved by families for its creamy texture, satisfying flavor, and versatility. When you add savory ham and a rich cheddar cheese sauce, you elevate this classic dish into a hearty meal perfect for weeknight dinners
Ingredients
- 12 oz (about 2 1/2 cups) elbow macaroni or your preferred pasta shape
- 2 cups cooked ham, diced into small cubes
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (warm for best results)
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese (divided: 2 1/2 cups for sauce, 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard (optional, but adds depth of flavor)
- Salt and black pepper, to taste
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon smoked paprika (optional, for added flavor and color)
Instructions
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish with nonstick spray or butter.
Bring a large pot of salted water to a boil. Add the macaroni and cook it according to the package instructions, but reduce the cooking time by 1-2 minutes. The pasta should be just al dente since it will continue cooking in the oven. Once cooked, drain the pasta and set it aside.
2. Prepare the Cheese Sauce
While the pasta cooks, begin the creamy cheddar cheese sauce. Melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour to create a roux (a thick paste). Cook the roux for about 1-2 minutes, stirring constantly, to eliminate any raw flour taste.
Gradually add the warm milk and heavy cream, whisking continuously to ensure a smooth mixture. Bring the sauce to a gentle simmer, but avoid boiling. Once the sauce thickens (about 3-4 minutes), stir in the garlic powder, ground mustard, salt, and black pepper.
Reduce the heat to low and slowly add 2 1/2 cups of shredded sharp cheddar cheese, stirring until melted and creamy. Add the grated Parmesan cheese for extra richness.
3. Combine the Ingredients
Add the cooked macaroni and diced ham to the cheese sauce, folding everything together until the pasta and ham are evenly coated. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
To make the topping, combine the panko breadcrumbs, melted butter, and smoked paprika (if using) in a small bowl. Mix until the breadcrumbs are evenly coated. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the macaroni, followed by the breadcrumb mixture.
5. Bake to Perfection
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
For an extra crispy top, you can turn on the broiler for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.
6. Serve and Enjoy
Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve. Scoop generous portions and enjoy the gooey, cheesy goodness combined with savory ham and a satisfying crunch.
Notes
- Don’t Overcook the Pasta: Cooking the pasta just until al dente ensures it doesn’t become mushy during baking.
- Use High-Quality Cheese: Opt for sharp cheddar cheese for maximum flavor. Pre-shredded cheese often contains additives that can make the sauce grainy, so shred your own cheese for the best results.
- Warm Your Milk and Cream: Adding warm milk and cream to the roux prevents lumps and helps the sauce thicken more evenly.
- Taste and Season: Don’t forget to taste the cheese sauce before combining it with the pasta. Adjust the seasoning with extra salt, pepper, or a pinch of cayenne pepper for a slight kick.