Ham and Cheese Casserole
User Reviews
5.0
6 reviews
Excellent
Ham and Cheese Casserole
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A made-from-scratch baked mac and cheese with Gruyere and sharp cheddar cheeses, smoky leftover ham, and a buttery garlic breadcrumb topping!
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Ingredients
- 8 ounces (½ lb.) short pasta, such as elbows, medium shells, “shellbows,” or cavatappi
- olive oil
- Kosher salt and ground black pepper, to taste
- ¼ cup (half of a stick) salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, at room temperature
- 2 cups grated gruyere cheese
- 1 ½ cups grated sharp cheddar cheese
- ¼ teaspoon ground nutmeg
- 4 ounces cooked diced ham (about 1 cup)
For the Garlic Breadcrumb Topping
- ½ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
- dash of garlic powder
- Optional garnish: dash of paprika; chopped fresh parsley
Instructions
- Preheat oven to 375°F. Bring a large pot of water to a boil. Add a splash of olive oil and a pinch of salt. Add the pasta and cook for about 1-2 minutes less than the package instructions for al dente. Drain well.
- Meanwhile, melt ¼ cup butter in a large Dutch oven over low heat. Whisk in the flour; cook for 1 minute, stirring constantly. Slowly whisk in the room temperature milk. Increase the heat and cook for 2-4 more minutes, stirring constantly, until the white sauce bubbles, thickens, and becomes creamy. Remove the pot from the heat. Stir in the gruyere, cheddar, 1 teaspoon salt, a dash of black pepper, and the nutmeg.
- Add the cooked pasta and the diced ham to the pot with the sauce. Stir to combine. If the sauce seems too thick, stir in a little bit more milk to thin to the desired consistency. Taste and season with additional salt and pepper, if necessary.
- Transfer the ham and pasta mixture to a greased 2-quart (about 8-inch square) baking dish. In a small bowl, stir together the panko breadcrumbs, melted butter, and a dash of garlic powder. Sprinkle the buttered crumbs over the top of the dish.
- Bake for about 20-25 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot and garnish with a dash of paprika or chopped fresh parsley, if desired.
Notes
- To cut down on the prep time, get the pasta water boiling while you prepare the rest of the ingredients (such as grating the cheese). Then, as the pasta cooks, you can whisk together the cheese sauce. This way the pasta isn't sitting around getting cold while you prepare the sauce, and everything comes together quickly at the end.
Nutrition Information
Show Details
Serving
1/6 of the casserole
Calories
629kcal
(31%)
Carbohydrates
41g
(14%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
1115mg
(46%)
Potassium
274mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1127IU
(23%)
Vitamin C
1mg
(1%)
Calcium
762mg
(76%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 629kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 1115mg | 46% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1127IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 762mg | 76% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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