Macaroni And Cheese With Ham Recipe Baked: Cheesy One-Dish Comfort

This baked macaroni and cheese with ham delivers pure comfort in every bite. I developed this recipe during Portland’s rainy season when nothing but warm, cheesy goodness would do.

The combination of creamy cheese sauce, al dente pasta, and smoky ham creates a dish that’s both hearty and satisfying. Baking it until golden on top takes this classic to another level.

You’ll love how the cheese melts into a velvety sauce that coats each noodle perfectly, while the ham adds a savory depth that makes it a complete meal. It’s the kind of dish that brings everyone to the table.

Perfect for family dinners or when you need a taste of home. Here’s how to make this one-dish wonder.

Ingredients for Macaroni and Cheese with Ham Recipe Baked

Everything you need for that golden, bubbling comfort in one dish.

The cheese blend is what makes this sing. Tillamook Sharp Cheddar (Portland’s own) plus Gruyère from New Seasons Market gives that perfect melt and depth. Avoid pre-shredded cheese—it has anti-caking agents that make the sauce grainy. For the ham, any smoked ham steak from the deli counter works great. Ask them to cut it thick so you can dice it yourself.

No Gruyère? Fontina or Monterey Jack melt just as nicely. Swap ham for smoked turkey if you prefer. The milk can be 2% for lighter sauce, but whole gives the creamiest result. Out of Dijon? Yellow mustard at half the amount works in a pinch. For extra richness, add a splash of heavy cream to the sauce.

Assemble up to a day ahead and refrigerate (add 5-10 minutes to baking time). Leftovers keep 3-4 days in the fridge. Reheat in the oven covered with foil to keep it from drying out. Not a freezer hero—best enjoyed fresh.

Step-by-Step Instructions for Macaroni and Cheese with Ham Baked

This comforting dish comes together with a few simple steps and bakes into pure cheesy perfection.

Step 1: Cook the Macaroni and Prepare the Ham

Bring a large pot of salted water to a boil and cook the 12 oz Elbow Macaroni for 1 minute less than the package directs. You want it just shy of al dente since it’ll finish cooking in the oven. Drain and set aside, but don’t rinse—the starch helps the sauce cling.

While the pasta cooks, dice the 8 oz Cooked Ham into small, even cubes. I like to keep them about ¼-inch so they distribute evenly throughout the dish. This adds a savory contrast to the rich, creamy cheese and ensures every bite has a bit of ham.

Step 2: Make the Cheese Sauce

In a large saucepan, melt the 4 tbsp Unsalted Butter over medium heat. Once foaming, whisk in the 0.25 cup All-Purpose Flour to create a smooth roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste.

Slowly pour in the 2 cups Whole Milk, whisking constantly to prevent lumps. Stir in the 1 tbsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and gradually add the 2 cups Sharp Cheddar Cheese, 1 cup Gruyère Cheese, and 0.5 cup Parmesan Cheese, stirring until each addition is fully melted and smooth. The sauce should be rich, velvety, and deeply cheesy.

Step 3: Combine and Transfer to Baking Dish

Add the cooked macaroni and diced ham to the cheese sauce, stirring until everything is evenly coated. The pasta will absorb some of the sauce as it sits, so don’t worry if it looks extra creamy at this stage. This step ensures every noodle and piece of ham is drenched in that cheesy goodness.

Transfer the mixture to a greased 9×13-inch baking dish or similar size. Use a spatula to spread it out evenly, pressing down slightly to eliminate air pockets. The dish should be filled but not overflowing, as it will bubble up during baking.

Step 4: Add Topping and Bake

In a small bowl, mix the 0.5 cup Panko Breadcrumbs with the 1 tbsp Dried Parsley. Sprinkle this evenly over the macaroni and cheese, pressing down lightly so it adheres. The panko will crisp up in the oven, adding a delightful textural contrast to the creamy pasta below.

Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the edges are bubbling. If the top browns too quickly, tent with foil. You’ll know it’s done when the sauce is bubbling at the edges and the topping is crispy.

Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. The result is a comforting, cheesy, and satisfying one-dish meal that’s sure to please.

Storing and Reheating This macaroni and cheese with ham recipe baked

Refrigerator Storage

Let your dish cool completely (about 2 hours) before storing. Transfer to airtight containers—I use glass Pyrex from my Portland farmers market hauls. This keeps fresh for 3-4 days at 40°F or below. The flavors deepen overnight, which I love. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags with excess air pressed out. It maintains quality for up to 2 months. Thaw overnight in the fridge before reheating. Honestly, I prefer fresh, but it’s great for busy weeks.

Oven Reheating

Preheat to 350°F and cover your dish with foil. Bake for 15-20 minutes, then uncover and broil for 2-3 minutes to crisp the topping. Add a splash of milk if it looks dry—this brings it back to life beautifully. 🔥

Microwave Reheating

For single servings, microwave covered with a damp paper towel. Use 50% power for 2 minutes, stir, then continue in 30-second bursts until 165°F. Stirring prevents hot spots and keeps it creamy.

Make-Ahead Tip

Assemble the dish the night before, cover, and refrigerate. Add 5-10 minutes to baking time. I do this often for potlucks—just pop it in the oven when I arrive. The panko topping stays crisp if added fresh before baking.

Reviving Leftovers

If the sauce separates, whisk in 1-2 tbsp milk over low heat. For extra richness, stir in a pat of butter. Tom swears by adding a pinch of garlic powder to brighten the flavors.

Frequently Asked Questions