Ham and Swiss Baked Penne with Cheese Sauce
A comforting baked pasta casserole featuring tender penne in a rich Swiss and Colby cheese sauce studded with chunks of ham. The creamy base is made from scratch with butter, flour, milk and cream, creating a luxurious texture that coats every piece of pasta. Topped with seasoned breadcrumbs and Parmesan for a golden, crispy finish. Perfect for family dinners or potluck gatherings when you want something hearty and satisfying that pleases both adults and children.
Ingredients
- 2 cups penne pasta, uncooked
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 cup half-and-half creamheavy cream1:1adds dairy
richer sauce
- 1 cups Swiss cheese, shredded
- ½ cup Colby cheese, shredded
- 2 cups fully cooked ham, cubed
- ¼ cup seasoned bread crumbs
- ¼ cup Parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
- 1
Preheat oven to 375 degrees
- 2
Cook pasta according to package directions for al dente, then drain
- 3
Melt butter in large saucepan over medium heat
- 4
Stir in flour until smooth
- 5
Gradually whisk in milk and cream
- 6
Bring to boil while stirring constantly
- 7
Cook and stir until thickened for 1-2 minutes
- 8
Gradually stir in Swiss and Colby cheeses until melted
- 9
Add ham and pasta, toss to coat
- 10
Transfer to greased 11x7-inch baking dish
- 11
Mix breadcrumbs, Parmesan and melted butter in small bowl
- 12
Sprinkle topping over pasta
- 13
Bake uncovered until bubbly for 15-20 minutes
Tips
Cook pasta just to al dente since it will continue cooking in the oven and absorb more liquid from the cheese sauce.
Make sure to gradually add the milk and cream while whisking constantly to prevent lumps from forming in your sauce.
Let the casserole rest for 5 minutes after baking to allow the sauce to set before serving.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Assemble casserole up to 1 day ahead, cover and refrigerate, add 10 minutes to bake time
Serve hot directly from baking dish with side salad or steamed vegetables
Common Mistakes
Don't skip the al dente pasta step to avoid mushy texture after baking
Whisk milk gradually into flour mixture to avoid lumpy sauce
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, freeze unbaked casserole up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 extra minutes to cook time.
What if I don't have half-and-half?
Use all milk for lighter sauce or substitute heavy cream for richer results. You can also mix 3/4 cup milk with 1/4 cup melted butter.
Can I use different pasta shapes?
Yes, any short pasta like rigatoni, shells, or rotini works well. Use same amount and cook to al dente as directed.