Creamy Ham and Cheddar Mac and Cheese Broil
A hearty, comfort-food casserole that combines tender macaroni with a silky cheddar cheese sauce enriched with diced ham and sauteed onions. The creamy interior is finished with a crispy parmesan-breadcrumb topping broiled until golden. Perfect for weeknight dinners or potlucks, this version moves beyond basic mac and cheese by incorporating ham for protein and depth, mustard for subtle spice, and a two-cheese approach. The broiling step adds textural contrast that it from stovetop versions.
Ingredients
- 2 tablespoon butter
- 1 onion, chopped
- 1 cup ham, diced cooked
- ⅓ cup flour
- 3 cup milk
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 0.1 teaspoon cayenne pepper
- 2 ½ cup cheddar cheese, shredded old
- 3 cup macaroni, uncooked
- ½ cup breadcrumbs
- ¼ cup parmesan cheese, grated
Instructions
- 1
Melt butter in a saucepan over medium heat.
- 2
Saute onion and ham until onion softens.
- 3
Stir in flour until well combined and cook briefly.
- 4
Slowly whisk in milk until mixture thickens.
- 5
Add mustard, salt, pepper, and cayenne.
- 6
Stir in cheddar cheese until just melted.
- 7
Cook macaroni in a separate pot until tender but firm.
- 8
Drain macaroni and return to pot.
- 9
Combine macaroni with cheese sauce.
- 10
Pour into a 2 litre baking dish.
- 11
Mix parmesan and breadcrumbs in a small bowl.
- 12
Sprinkle mixture over macaroni.
- 13
Broil for about 3 minutes until brown.
Tips
Whisk milk in slowly to avoid lumps in the roux-based sauce. This prevents a grainy texture in the final dish.
Do not overcook macaroni; it continues to soften slightly during broiling. Cook until just tender but still firm.
Watch the broiling closely; 3 minutes is approximate. It can brown quickly depending on broiler intensity.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 175C oven covered with foil for 20-25 minutes until warmed through.
Assemble through step 10 (before broiling). Cover and refrigerate up to 1 day. Broil just before serving for best crispness of topping.
Serve warm directly from the baking dish. Pairs well with a simple green salad or steamed vegetables and crusty bread.
Common Mistakes
Add milk too quickly to avoid lumpy sauce; whisk constantly.
Cook macaroni al dente to prevent mushiness after combining with sauce and broiling.
Monitor broiler closely to prevent burnt breadcrumb topping; timing varies by appliance.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without broiling?
Yes. Bake covered at 180C for 20-25 minutes until heated through, then uncover and bake 5 more minutes to brown the topping slightly. The broiled version achieves faster browning and crisper texture.
What if I don't have old cheddar?
Use sharp cheddar or any aged cheddar for similar flavor. Avoid mild or pre-shredded varieties; they contain anti-caking agents that affect sauce smoothness. Gruyere or extra sharp are good alternatives.
Can I freeze this?
Freeze before broiling step for up to 2 months. Thaw overnight in refrigerator, then broil or bake as directed. After broiling, freezing is less successful as the texture may become watery upon reheating.