Creamy Macaroni and Cheese with Ham
Easy, delicious, and super creamy. Everyone loves this stovetop ham mac and cheese.
Servings: 8
Calories: 745kcal
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.
- 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.
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