This super-creamy ham Mac and cheese is easy, delicious, and even the kids will eat it. Probably my favorite way to use leftover ham.
Creamy Macaroni and Cheese with Ham
Ingredients
- 1 pound elbow macaroni
- 4 cups evaporated milk 32 ounces or 2 ⅔ cans
- 1 cup chicken broth
- 3 tablespoons butter
- ⅓ cup flour
- ½ cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- ½ teaspoon smoked paprika
- Salt
- Pepper
- 3 cups packed shredded sharp cheddar cheese 12 ounces
- 1 cup shredded mozzarella cheese
- 1 ½ cups diced leftover ham or from a ham steak
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Instructions
- Cook pasta Bring a large pot of water to a boil and cook elbow macaroni to al dente, according to package directions. Carefully remove from heat and drain, then set aside.
- Heat milk and broth. While the pasta cooks, combine evaporated milk and chicken broth in a small saucepan or medium-sized bowl. Cover and microwave the liquid for 2-3 minutes or warm it in a saucepan over medium heat, stirring occasionally.
- Start roux. On medium-low heat, melt butter in a large pot or Dutch oven and stir in flour until combined. Cook, stirring for an additional 2-3 minutes. Gradually add the heated milk mixture a little at a time and whisk together until the roux thickens.
- Add seasonings. Add in Parmesan cheese, Dijon mustard, smoked paprika, ½ teaspoon of salt, and ½ teaspoon of pepper. Whisk until Parmesan cheese is melted and incorporated.
- Add cheese. Off the heat, add in shredded cheddar and mozzarella cheese a handful at a time, whisking until melted.
- Mix in pasta and ham. Stir in pasta and diced ham. Add additional salt and pepper to taste if desired. Serve immediately.
Notes
Nutrition
There’s something about the combination of creamy cheese sauce, perfectly cooked pasta, and savory ham bits that just feels like a hug in a bowl. It’s become our go-to comfort meal for any occasion and never disappoints.
Key Ingredients and Tools
- Evaporated Milk. A pantry staple found in the baking aisle, evaporated milk adds a rich creaminess without the added water content of regular milk. It’s essential for achieving the silky texture of the sauce. Half-and-half can substitute if you’re in a pinch, though the final dish may be slightly less rich.
- Sharp Cheddar Cheese. Sharp cheddar has a deep, tangy flavor that’s crucial for the dish’s character. While you can swap it for milder cheeses, it might produce less flavorful mac and cheese.
- Smoked Paprika. This spice can be found in the spice aisle and imparts a unique, smoky flavor that complements the ham beautifully. It’s not just for color; smoked paprika adds a layer of depth that sets this recipe apart. Regular paprika can be used if unavailable, but you’ll miss the smoky notes.
- Dijon Mustard. Often found near condiments and salad dressings, a small amount of Dijon mustard sharpens the dish’s flavors without overwhelming it. It’s a secret ingredient that can make a big difference, offering a subtle tang that balances the richness of the cheeses.
- Large Pot or Dutch Oven. Ideal for cooking the pasta and combining it with the sauce. A large pot or Dutch oven allows for even heat distribution and ample space to mix the ingredients thoroughly without spilling.
- Colander. Necessary for draining the cooked pasta. A good colander will make sure that all the water is removed from the pasta to prevent the macaroni and cheese from becoming watery.
- Whisk. Essential for making the roux and cheese sauce smooth and free of lumps. A whisk helps to evenly incorporate the flour into the melted butter and blend the evaporated milk and cheese into a silky sauce.
- Cheese Grater. Freshly grated cheese melts better and incorporates more smoothly into the sauce than pre-shredded cheese, which often contains anti-caking agents. A cheese grater allows you to grate your cheese finely or coarsely, depending on your preference.
- Measuring Cups and Spoons. Precision matters in cooking. Measuring cups and spoons are crucial for adding the correct ingredients to ensure the dish’s flavor and texture are just right.
- Cutting Board and Sharp Knife. Needed for dicing the ham into even pieces. A sharp knife makes prep work easier and safer, while a sturdy cutting board provides a solid surface for cutting.
Troubleshooting and Help
You could substitute half and half for the evaporated milk, although I have not recipe-tested this.
The kinds of cheese are very flexible. I have used only extra-sharp cheddar without the mozzarella.
You could substitute Fontina for the mozzarella. You could substitute American for some of the cheddar cheese. Gouda or gruyere cheese would be delicious as a substitute for some of the cheddar or mozzarella.
You could substitute bacon for the ham or see some other options in my notes. I think this would be delicious with some cooked vegetables like broccoli, peas, onion, or asparagus. I have not recipe tried for fear of revolt from my children. Ha ha. Usually, a veggie at our house is on the side with this dish. 🙂
Paprika could be easily substituted for smoked paprika if you don’t have smoked paprika.
I have substituted cornstarch for flour and used gluten-free Barilla elbow macaroni with great success.
Storing Leftovers
To store leftovers, let the dish cool down to room temperature first. Avoid leaving it out too long; you don’t want it sitting out for more than 2 hours to prevent food safety issues.
Once cooled, transfer the macaroni and cheese into airtight containers. Consider dividing it into smaller portions if you have a large amount left. This way, you only need to reheat what you plan to eat at one time. Store these containers in the refrigerator if you’ll be eating them within the next 3-4 days.
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This recipe does not freeze well.
Love,
