Baked Ham and Cheese Macaroni Casserole

Name: Baked Ham and Cheese Macaroni Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups elbow macaroni, uncooked; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2 cups 2% milk; 4 teaspoons chicken bouillon granules; 1/4 teaspoon pepper; 2 cups cheddar cheese, shredded, divided; 1-1/2 cups ham, cubed fully cooked; 1/4 cup Parmesan cheese, grated

Prep: 20 minCook: 20 min6 servingsmediumAmerican

This hearty baked macaroni and cheese features tender elbow pasta in a rich, creamy white sauce studded with chunks of fully cooked ham. The combination of sharp cheddar and Parmesan cheeses creates layers of savory flavor, while chicken bouillon adds depth to the sauce. Perfect for family dinners or potluck gatherings, this comforting casserole bakes until golden and bubbly on top. The ham transforms ordinary mac and cheese into a satisfying main dish that both kids and adults will enjoy.

Nut-Free

Ingredients

6 servings

2 cups elbow macaroni, uncooked
¼ cup butter, cubed
¼ cup all-purpose flour
2 cups 2% milk
whole milk1:1texture
Richer, creamier sauce
4 teaspoons chicken bouillon granules
¼ teaspoon pepper
2 cups cheddar cheese, shredded, divided
Gruyere cheese1:1flavor
Nuttier, more complex flavor
Full guide →
1 cups ham, cubed fully cooked
cooked chicken1:1protein
Similar protein content
Full guide →
¼ cup Parmesan cheese, grated

Instructions

1
Preheat oven to 350°F
2
Cook macaroni according to package directions, drain and set aside
3
Melt butter in large saucepan over low heat
4
Whisk in flour until smooth
5
Whisk in milk, chicken bouillon and pepper
6
Bring mixture to boil
7
Cook and stir for two minutes or until thickened
8
Remove sauce from heat
9
Stir in 1 cup cheddar cheese, ham, Parmesan cheese and cooked macaroni
10
Pour pasta mixture into greased 2-quart baking dish
11
Sprinkle with remaining cheddar cheese
12
Bake uncovered until bubbly, 20 to 25 minutes
13
Let stand for 5 minutes before serving

Tips

Tip 1

Don't rinse pasta after cooking as the starches help sauce cling to noodles

Tip 2

Melt butter over low heat and whisk constantly when adding flour to prevent lumps

Tip 3

Let casserole stand 5 minutes before serving to allow sauce to set

Good to Know

Storage

Refrigerate covered up to 3 days

Make Ahead

Assemble up to 2 days ahead, refrigerate covered, bake when ready

Serve With

Serve hot as main dish with side salad or vegetables

See pairing guide →

Common Mistakes

Watch

Don't rinse pasta to avoid removing starches that help sauce adhere

Watch

Keep heat low when making roux to prevent flour from burning

Substitutions

2% milk→

whole milk1:1texture

Richer, creamier sauce

Full guide →

ham→

cooked chicken1:1protein

FAQ

Can I use different pasta shapes?

Yes, any short pasta like shells, rotini, or penne works well. Use same amount by volume.

Can I freeze this casserole?

Yes, freeze assembled unbaked casserole up to 3 months. Thaw overnight, then bake as directed.

What if I don't have chicken bouillon?

Substitute with chicken broth powder, beef bouillon, or add extra salt to taste.