Leftover Ham Mac and Cheese
Creamy baked mac and cheese loaded with diced leftover ham and a rich three-cheese sauce.
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
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.