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5.0 from 6 votes

Ham and Cheese Casserole

A made-from-scratch baked mac and cheese with Gruyere and sharp cheddar cheeses, smoky leftover ham, and a buttery garlic breadcrumb topping!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 people
Calories: 629 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.

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