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A bowl of homemade macaroni and cheese with a fork sitting next to it.
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Macaroni and Cheese With Ham

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 631kcal
Author Kristine Underwood

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.
  • Add minced garlic and cook for an additional minute, but do not burn.
  • 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.
  • Reduce heat to medium-low and add the heavy cream. Continue to simmer until the pasta finishes cooking, stirring occasionally.
  • Add the remaining 1 tablespoon of butter, cream cheese, and Dijon mustard and stir until melted and smooth.
  • 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 serving | Calories: 631kcal | Carbohydrates: 46g | Protein: 27g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1496mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 1mg