How to Make a Macaroni Hame Cheese Caserole
This macaroni and cheese casserole is a great way to use leftover ham, or you can buy some boneless ham and cut it into workable portions to keep in the freezer. Pure comfort food that is a real crowd pleaser!
Cook Time 20 mins
Total Time 40 mins
Macaroni and Cheese Casserole is pure comfort food and always a family favorite. The addition of ham and peas turns what many consider a side dish into a complete meal.
Why this recipe works
This tasty casserole is a great way to use leftover ham, or you can buy some boneless ham and cut it into workable portions to keep in the freezer.
I used my Easy Stovetop Macaroni & Cheese recipe for this delicious baked dish. I've served this macaroni and cheese casserole both with and without bread crumbs, it's great either way. Some people like glaze on their meatloaf and some prefer gravy, serve this baked dish however you prefer.
RELATED: Try one of our most popular casseroles – John Wayne Casserole!
Expert Tips
- I use vermouth in this recipe, however you can substitute with water or chick broth.
- Not a fan of peas? Try substituting your favorite vegetable.
- You will make a roux, which will help thicken the sauce.
- This recipe calls for traditional elbow macaroni, however you can use whatever pasta makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cracker or breadcrumb will work.
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
How to Make Mac & Cheese Casserole with Ham & Peas
- Preheat oven to 350 F. Lightly spray or butter a 13×9 baking pan.
- Put a covered stock pot of water on to boil over high heat.
- Heat oil over medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
- Meanwhile, over low heat melt the butter in a heavy bottomed saucepan.
- Combine flour, salt, pepper, paprika, and dry mustard. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, whisking to combine all the ingredients. Turn up the heat slightly and whisking often, thicken the mixture. You may see occasional bubbles, and that's ok, but you do not want it to boil, just to thicken.
- When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
- Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place in a large bowl. Pour cheese sauce over the macaroni and stir to coat well.
- Stir shallot and pea mixture into macaroni and cheese. Pour macaroni and cheese mixture into the 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
This macaroni and cheese casserole has been added to our monthly meal rotation. Hope you enjoy it!
More Mac & Cheese Recipes
- Creamy Crockpot Macaroni & Cheese
- Mom's Baked Mac & Cheese
- Bacon Cheeseburger Casserole
Check out all of our macaroni and cheese recipes here.
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Macaroni and Cheese with Ham, Peas and Shallots
This macaroni and cheese casserole is a great way to use leftover ham, or you can buy some boneless ham and cut it into workable portions to keep in the freezer. Pure comfort food that is a real crowd pleaser!
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Servings: 9 Servings
40 mins
Calories: 506
For the Macaroni & Cheese:
- 1 pound box dried elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp dry mustard
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded smoked gouda cheese
- 1/2 cup shredded American cheese
For the add-ins:
- 1 tablespoon olive oil
- 2 large shallots thinly sliced
- 10 ounces cooked ham cut into small dice
- 1/4 cup dry vermouth or chicken broth
- 1 cup frozen peas
Topping:
- 3/4 cup panko bread crumbs
-
Preheat oven to 350 F. Lightly spray or butter a 13×9 baking dish.
-
Put a covered stock pot of water on to boil over high heat.
-
Heat oil over medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
-
Meanwhile, over low heat melt the butter in a heavy bottomed saucepan. Combine flour, salt, pepper, paprika, and dry mustard. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, whisking to combine all the ingredients. Turn up the heat slightly and whisking often, thicken the mixture. You may see occasional bubbles, and that's ok, but you do not want it to boil, just to thicken. When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
-
Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place in a large bowl. Pour cheese sauce over the macaroni and stir to coat well.
-
Stir shallot and pea mixture into macaroni and cheese. Pour macaroni and cheese mixture into the 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
- I use vermouth in this recipe, however you can substitute with water or chick broth.
- Not a fan of peas? Try substituting your favorite vegetable.
- You will make a roux, which will help thicken the sauce.
- This recipe calls for traditional elbow macaroni, however you can use whatever pasta makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cracker or breadcrumb will work.
Serving: 1 portion | Calories: 506 cal | Carbohydrates: 51 g | Protein: 24 g | Fat: 22 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 1003 mg | Potassium: 386 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 668 IU | Vitamin C: 14 mg | Calcium: 355 mg | Iron: 2 mg
This post was originally published on this blog March 5, 2011
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Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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How to Make a Macaroni Hame Cheese Caserole
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