Mac and Cheese with Ham is a creamy, cheesy pasta dinner loaded with tender macaroni and smoky bites of ham. It's an easy, family-friendly comfort meal that's ready in about 30 minutes.
The Creamy, Cheesy Dinner Everyone Goes Back For
This is the kind of mac and cheese that doesn't leave leftovers for long. It's rich without being heavy, ultra creamy, and packed with that classic sharp cheddar flavor everyone loves. The Colby Jack melts beautifully for smoothness, while the diced ham adds savory, smoky bites that make it hearty enough for a full meal. Now if you love ham and pasta together like this, you’ll also want to check out this ham casserole recipe!
If you have leftover holiday ham sitting in the fridge, this recipe turns it into something that feels completely new. Cozy, dependable, and always a crowd-pleaser.
FAQs
Yes. Leftover baked ham works beautifully here. Just dice it into small, even pieces so it warms evenly in the sauce.
Yes. Transfer to a buttered baking dish, sprinkle extra shredded cheese on top, and bake at 350°F until bubbly and lightly golden.
Add a splash of milk before reheating on the stovetop or in the microwave. Stir halfway through for the smoothest texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ingredients
- Elbow macaroni - The classic pasta shape that holds onto every bit of creamy cheese sauce.
- Butter - Creates the rich base for the sauce.
- All-purpose flour - Thickens the sauce for that smooth, velvety texture.
- Garlic powder - Adds subtle savory depth.
- Dijon mustard - Enhances the sharpness of the cheddar and balances the richness.
- Salt and black pepper - Brings all the flavors together.
- Whole milk - Forms the creamy base of the cheese sauce.
- Heavy cream - Makes the sauce extra rich and indulgent.
- Shredded cheddar cheese - Provides that classic bold mac and cheese flavor.
- Shredded Colby Jack cheese - Melts smoothly and keeps the sauce ultra creamy.
- Cooked ham - Adds smoky, savory flavor and turns this into a satisfying main dish.
Instructions
- Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it bubbles and thickens.
- Stir in the garlic powder, Dijon mustard, salt, and black pepper.
- Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens and begins to gently bubble.
- Reduce heat to low and stir in the cheddar and Colby Jack cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Gently fold in the diced ham and cook just until heated through.
- Remove from heat and let it sit for a few minutes before serving so the sauce can thicken slightly.
Tips
- Shred your own cheese for the smoothest sauce. Pre-shredded cheese can create a slightly grainy texture.
- Don't rush the roux. Cooking the butter and flour properly prevents a flour taste.
- Let the mac and cheese rest before serving so it thickens naturally.
- For a baked version, top with buttered breadcrumbs and broil briefly for extra texture.
- Swap Colby Jack for Monterey Jack or use all cheddar for a stronger flavor.
Related Recipes
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Recipe
Mac and Cheese with Ham
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1½ cups diced cooked ham
Instructions
- Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 to 2 minutes until it bubbles and thickens.
- Stir in garlic powder, Dijon mustard, a pinch of salt, and black pepper.
- Slowly whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and starts to bubble, about 5 to 7 minutes.
- Reduce heat to low and stir in the shredded cheddar and Colby Jack cheeses until fully melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Gently fold in the diced ham and stir to combine. Cook for another 1 to 2 minutes, just until heated through.
- Remove from heat and let sit for 3 to 5 minutes before serving to allow the sauce to thicken.
Notes
- Shred your own cheese for the smoothest sauce. Pre-shredded cheese can create a slightly grainy texture.
- Don't rush the roux. Cooking the butter and flour properly prevents a flour taste.
- Let the mac and cheese rest before serving so it thickens naturally.
- For a baked version, top with buttered breadcrumbs and broil briefly for extra texture.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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