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–+ servings

Creamy Macaroni and Cheese with Ham

Easy, delicious, and super creamy. Everyone loves this stovetop ham mac and cheese.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:37 minutes

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

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.
    A glass bowl full of cooked elbow macaroni next to a wooden spoon, ready to be added to the cheese sauce for macaroni and cheese
  • 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.
    A metal saucepan with a wire whisk containing a smooth, creamy mixture for the base of macaroni and cheese.
  • 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.
    Two stages of making a cheese sauce for macaroni and cheese, showing the initial lumpy mixture and the final smooth sauce.
  • 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.
    Adding smoked paprika, flour, and grated Parmesan cheese to a creamy base in a white pot, the beginnings of a cheese sauce for macaroni.
  • Add cheese. Off the heat, add in shredded cheddar and mozzarella cheese a handful at a time, whisking until melted.
    A white pot containing a creamy cheese sauce with shredded cheddar cheese added on top, ready to be mixed for macaroni and cheese.
  • Mix in pasta and ham. Stir in pasta and diced ham. Add additional salt and pepper to taste if desired. Serve immediately.
    Step-by-step preparation of macaroni and cheese: diced ham added to a creamy cheese sauce in a white pot, followed by the integration of cooked macaroni.

Notes

It's a fantastic way to use leftover ham, but if you don't have any, you can easily get a ham steak from the store instead. The ham tastes excellent with the macaroni and cheese and elevates it.
The base recipe for this macaroni and cheese is a family favorite and we've made it so many times. 
For that extra cheesy flavor, I recommend shredding cheese by hand. (Rotary cheese shredders are the best, and I always use them). It melts better and has a great texture. But, if you're in a hurry, bagged cheese works just fine.
 

Nutrition

Calories: 745kcal | Carbohydrates: 61g | Protein: 37g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1080mg | Potassium: 655mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1069IU | Vitamin C: 2mg | Calcium: 772mg | Iron: 2mg
Servings: 8
Calories: 745kcal
Author: Katie