Creamy Ham Mac and Cheese

This stovetop ham mac and cheese uses evaporated milk and a simple roux to create the creamiest cheese sauce you’ve ever had: no baking required. Perfect for using up leftover holiday ham, it’s ready in 35 minutes and I promise the kids will ask for seconds.

This is the best comfort meal. It never disappoints and everyone always loves it. Sometimes I’ll buy a ham steak just to make it when I don’t have leftover ham.

Ingredients and Tools You’ll Need

Shred your own cheese. I know it’s annoying and easier to grab a bag of pre-shredded cheese, but pre-shredded cheese doesn’t melt as well and shredding your own will give you the creamiest and best cheese sauce. You can use different cheeses such as Gouda or gruyere. If you don’t have any leftover ham, you can cooked a ham steak and dice it up, or just make this plain and skip adding the ham at the end.

This makes 8 servings but doesn’t freeze well. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Small saucepan
• Large pot

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 (cooked)

How to Make Ham Mac and Cheese

Step One: Cook Pasta

Boil a big pot of water and cook your elbow macaroni just until it’s al dente. Don’t overcook it because it’ll get mushy later. Drain it and set it aside.

Step Two: Warm Your Liquids

While that’s cooking, take the evaporated milk and chicken broth and either heat them in a small pot on the stove or just microwave them for 2-3 minutes in a bowl. You want them warm so they don’t shock your roux later.

Step Three: Make Your Roux

In your biggest pot (Dutch oven works great), melt the butter on medium-low heat. Whisk in the flour and let it cook for a few minutes – this gets rid of that raw flour taste. Now slowly add your warm milk mixture, whisking the whole time. It’ll thicken up as you go.

Step Four: Season

Whisk in the Parmesan, Dijon mustard, smoked paprika, and about half a teaspoon each of salt and pepper. Keep whisking until that Parmesan melts in.

Step Five: Add the Cheese

Take the pot off the heat – this is important so your cheese doesn’t get stringy. Add your cheddar and mozzarella in handfuls, whisking each bit in before adding more.

Step Six: Finish

Stir in your cooked pasta and diced ham. Taste it and add more salt and pepper if it needs it. Serve right away while it’s hot and creamy.

Storing & Serving

Store your leftovers in an airtight container in the fridge for 3-4 days. Because of all the cheese, this won’t freeze well.

Serve with something light on the side.

• Bread machine dinner rolls are super easy to have going while you focus on the mac and cheese.
• Have an Italian house salad with homemade dressing.
• Or some cast iron skillet green beans for a veggie to balance out all the cheese.

More Leftover Ham Recipes

These are all great to make after a holiday.

• Ham and hash brown casserole is great for breakfast the next day, especially is you have overnight guests.
• Crockpot ham and bean soup is so cozy on a cold winter day.
• Ham steak casserole has a cornflake topping that’s great for dinner…or breakfast too if you want.

Printable Recipe