This baked ham and mac and cheese is a wonderful way to use up leftover holiday ham. It combines tender pasta and savory ham in a rich, velvety sauce made with three different cheeses. The whole dish is baked until it’s golden and bubbly.
From start to finish, this comforting meal comes together in about an hour. It’s a straightforward recipe that transforms simple leftovers into a satisfying main course the whole family can enjoy.
Why is Leftover Ham Mac and Cheese a Must-Try?
Making a simple roux with butter and flour is the foundation for a classic, stable cheese sauce that stays smooth and creamy.
Using a combination of cheeses provides the best results. Processed cheese gives a silky texture, cheddar adds sharp flavor, and Parmesan offers a salty, nutty finish.
Baking the mac and cheese in the oven melds all the flavors together and creates a lightly browned, delicious top.
Ingredients for Leftover Ham Mac and Cheese
• Ham: Use any cooked ham you have, like spiral-cut, glazed, or smoked. Just be sure to dice it into bite-sized pieces.
• Cheese: Grating your own cheese from a block results in a smoother sauce. Pre-shredded cheeses often have anti-caking agents that can make the sauce grainy.
• Pasta: Elbow macaroni is classic, but other short pasta shapes like shells, cavatappi, or penne work well too.
• Milk: Whole milk creates the richest sauce, but you can use 2% milk if that’s what you have on hand. The sauce may be slightly less creamy.
Exact quantities are in the recipe card below.
How to Make Leftover Ham Mac and Cheese
Step 1: Prep and Cook Pasta
First, get your oven preheating to 350°F (175°C) and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook your macaroni until it’s just shy of fully cooked (al dente). Drain it and set it aside while you make the sauce.
Step 2: Make the Cheese Sauce
In a large pot, melt butter and whisk in flour to make a paste. Slowly pour in the milk while whisking to create a smooth, thick sauce. Remove it from the heat and stir in the cubed process cheese, cheddar, and half of the Parmesan until melted. Season with Dijon, salt, and pepper.
Step 3: Combine and Bake
Add the cooked pasta and diced ham to the cheese sauce, stirring to coat everything well. Transfer the mixture to your prepared baking dish, top with the remaining Parmesan, and bake for 25-30 minutes. The mac and cheese is ready when it’s bubbly and golden on top.
What to Serve with Leftover Ham Mac and Cheese
This is a rich main course. Serve it with a simple green salad or some steamed broccoli to balance the meal.
Expert Tips for Leftover Ham Mac and Cheese
For the smoothest sauce, grate your own cheddar from a block. Pre-shredded cheeses can sometimes contain additives that prevent smooth melting.
The sauce will seem a little thin before baking, but it will thicken considerably as it bakes and cools.
For a crunchy topping, you can toss 1/2 cup of panko breadcrumbs with 1 tablespoon of melted butter and sprinkle it over the pasta before baking.
Food Safety: Since this dish contains precooked ham, it should be heated until the internal temperature reaches 165°F (74°C) in the center when checked with a food thermometer.
How to Store and Freeze Leftover Ham Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the sauce can separate upon thawing. To reheat, place a portion in a microwave-safe dish and heat until warmed through, or bake in an oven-safe dish at 350°F (175°C) until hot, ensuring it reaches 165°F (74°C). You may need to add a splash of milk to restore creaminess.
Leftover Ham Mac and Cheese Recipe FAQs
Can I make this ahead of time?
Yes, you can assemble the entire dish, cover it, and refrigerate it for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold.
Can I use different cheeses?
Certainly. You can swap the cheddar for other good melting cheeses like Gruyère, Monterey Jack, or smoked Gouda for a different flavor profile.
My cheese sauce seems grainy. What went wrong?
A grainy sauce can happen for two reasons. The heat may have been too high when you added the cheese, causing it to break. Or, if you used pre-shredded cheese, the anti-caking agents can sometimes cause a slightly gritty texture. Using block cheese and low heat is the best way to ensure a smooth sauce.
Leftover Ham Mac and Cheese
Ingredients
- 1 lb elbow macaroni 450 g
- 1/2 cup unsalted butter 113 g
- 1/2 cup all-purpose flour 60 g
- 4 cups whole milk 960 ml
- 8 oz pasteurized process cheese cubed, 225 g
- 8 oz sharp cheddar cheese grated, 225 g
- 1 cup grated Parmesan cheese divided, 100 g
- 2 tsp Dijon mustard 10 g
- 1 tsp salt 6 g
- 1/2 tsp freshly ground black pepper 1 g
- 2 cups diced cooked ham about 300 g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Cook the elbow macaroni according to package directions until it is just al dente. Drain the pasta well and set it aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, to form a smooth paste (a roux).
- Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the saucepan from the heat. Stir in the cubed process cheese, grated cheddar, and half of the Parmesan cheese (1/2 cup or 50 g). Continue stirring until the cheeses are completely melted and the sauce is smooth.
- Stir the Dijon mustard, salt, and pepper into the cheese sauce.
- Add the cooked macaroni and the diced ham to the saucepan with the cheese sauce. Stir everything together until the pasta and ham are evenly coated.
- Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining Parmesan cheese (1/2 cup or 50 g) over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the top is golden brown. For food safety, ensure the center of the casserole reaches an internal temperature of 165°F (74°C).
- Let the mac and cheese rest for 5 to 10 minutes before serving. This allows the sauce to set and thicken slightly.
Notes
