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The week after Christmas is such an odd week. It always feels a little slower. The decorations are still up, the calendar is mostly blank, and the fridge is full of leftovers that need a real plan.
Well, this one-pot macaroni and cheese with leftover Christmas ham is that plan. It’s cozy, creamy, and practical in the best way—made in one Dutch oven, low effort, and exactly the kind of dinner that fits this in-between season.
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Why You’ll Love This Macaroni and Cheese
This is comfort food without extra steps. The pasta cooks right in the broth, the sauce comes together naturally, and the ham finally gets its moment outside of sandwiches (haha).
Ingredient Notes
- Leftover Ham: This recipe was designed to use up leftovers, but if you don’t have any, you can use diced deli ham or packaged cubed ham instead.
- Chicken Broth: Cooking the pasta in broth adds flavor from the start. You can substitute water if you prefer.
- Heavy Cream: Creates the creamiest, most stable sauce. You can substitute half heavy cream and half whole milk for a slightly lighter version, but using all milk will result in a thinner sauce, so keep that in mind.
- Cream Cheese + Cheddar: This combo keeps the sauce smooth and rich without a roux. You can use any cheese or combination of cheese you like.
- Dijon Mustard: Subtle, but important—it rounds out the cheese sauce without tasting like mustard.
Step-By-Step Instructions
- Melt one tablespoon of butter in a large Dutch oven over medium heat. Add the ham, diced onion, sea salt, and pepper and cook until the onions are clear.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Bring the chicken broth to a boil in the same pot. Add the macaroni and cook until barely al dente, stirring occasionally. Reduce the heat and stir in the heavy cream. Let the pasta simmer gently until fully cooked.
- Add the remaining butter, cream cheese, and Dijon Mustard, stirring until melted. Add the shredded cheddar a little at a time, stirring until smooth and creamy.
Recipe Tips & Notes
- Keep the heat low once the cream goes in—high heat can cause the sauce to separate.
- Shred your own cheese if you can; it melts smoother than pre-shredded.
- If the sauce thickens too much as it sits, a splash of broth or milk brings it right back.
Storage & Reheating Recommendations
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.
Macaroni and Cheese With Ham
This one-pot macaroni and cheese with ham is creamy, cozy, and made entirely in a Dutch oven. It’s an easy way to use leftover Christmas ham without extra dishes or extra steps.
Equipment
Ingredients
- 2 TBS butter (divided)
- 2 cups ham (cut into bite-size pieces or chunks)
- 1/2 yellow onion (diced or finely chopped)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp minced garlic
- 4 cups chicken broth
- 16 ounces ditalini pasta (or elbow macaroni noodles)
- 1 cup heavy cream (may substitute 1/2 cup milk + 1/2 cup heavy cream for a lighter sauce)
- 1 TBS Dijon mustard
- 2 ounces cream cheese
- 3 cups cheddar cheese (fresh grated)
Instructions
- Melt 1 tablespoon of butter in the bottom of a Dutch oven (or large pot) over medium-high heat. Add chopped ham, diced onion, sea salt and pepper and cook for several minutes until the onions are translucent.2 TBS butter, 2 cups ham, 1/2 yellow onion, 1 tsp sea salt, 1/2 tsp pepper
- Add minced garlic and cook for an additional minute, but do not burn.1 tsp minced garlic
- Add chicken broth to the pot and heat to boiling. Once boiling, add pasta and cook for 5-6 minutes until tender but still al dente.4 cups chicken broth, 16 ounces ditalini pasta
- Reduce heat to medium-low and add the heavy cream. Continue to simmer until the pasta finishes cooking, stirring occasionally.1 cup heavy cream
- Add the remaining 1 tablespoon of butter, cream cheese, and Dijon mustard and stir until melted and smooth.1 TBS Dijon mustard, 2 ounces cream cheese
- Add the shredded cheese, 1 cup at a time. Stir until the cheese melts and the sauce thickens.
- Serve immediately garnished with fresh parsley.
- Store macaroni and cheese in an airtight container in the fridge for 3-4 days.
Notes
- Mild cheddar keeps this classic, but Colby Jack, Monterey Jack, or a mix of sharp cheddar and mozzarella work well. You can even add a few slices of American cheese. Avoid pre-shredded cheese if possible—it doesn’t melt as smoothly.
- Leftover holiday ham is ideal, but diced deli ham or packaged cubed ham will also work in a pinch.
- Any small pasta shape works here, including shells, cavatappi, or rotini. Cooking time may vary slightly, so follow the instructions on the box.
- If the sauce thickens too much, stir in a splash of broth or milk until creamy again.
- For an extra-rich sauce, add an additional ounce or two of cream cheese with the butter.
Nutrition
Serving: 1 servingCalories: 631kcalCarbohydrates: 46gProtein: 27gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 115mgSodium: 1496mgPotassium: 335mgFiber: 2gSugar: 4gVitamin A: 1049IUVitamin C: 1mgCalcium: 350mgIron: 1mg