Easy Ham and Cheese Casserole

This Easy Ham and Cheese Casserole is a creamy, comforting pasta bake made with leftover ham, tender elbow macaroni, and a homemade cheese sauce. It is an easy family dinner that brings everyone together around the table and turns leftovers into something truly special.

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Course: Dinner

Cuisine: American

Keyword: baked macaroni casserole, creamy pasta bake, easy family dinner, Ham and Cheese Casserole, leftover ham casserole

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 520kcal

Cost: $12

Equipment

1 9×13-inch baking dish Lightly grease for easy cleanup
1 Large pot For cooking pasta
1 Large saucepan Heavy bottom works best for cheese sauce
1 Whisk
1 Wooden spoon or spatula

Ingredients

For the Casserole

1 pound elbow macaroni
3 cups cooked ham diced into small cubes
4 tablespoons unsalted butter
¼ cup all purpose flour
3 cups whole milk
2 cups sharp cheddar cheese freshly shredded
1 cup mozzarella cheese freshly shredded
½ cup Parmesan cheese grated
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt to taste
black pepper to taste

For the Topping

1 cup panko breadcrumbs
2 tablespoons butter melted
¼ cup Parmesan cheese
½ teaspoon dried parsley

Instructions

Preheat the oven to 350°F and lightly grease your baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain well and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty.
Slowly whisk in the milk and cook until thickened. Remove from heat and stir in the cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Add the cooked macaroni and diced ham into the cheese sauce. Gently stir until coated.
Pour the mixture into the prepared baking dish and spread evenly.
Mix the panko breadcrumbs with melted butter, Parmesan, and parsley, then sprinkle evenly over the top.
Bake uncovered for 25–30 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Notes

Use freshly shredded cheese for the smoothest, creamiest sauce.
This casserole is perfect for using leftover holiday ham.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze unbaked without the topping for up to 3 months.
Try adding broccoli or peas for an easy veggie boost.
This dish tastes even better the next day, which Olivia insists makes it perfect breakfast food too.

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