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Pioneer Woman Mac and Cheese with Ham

Pioneer Woman Mac and Cheese with Ham - recipe card
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This creamy, indulgent mac and cheese gets a hearty upgrade with tender chunks of ham, all baked under a golden, buttery breadcrumb crust. The velvety cheddar sauce clings to every pasta curl, while the ham adds a savory, smoky depth that makes this dish a satisfying main course.

Ingredients

Scale
  • 8 oz (225g) elbow macaroni or cavatappi pasta
  • 2 cups (480 ml) whole milk
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground mustard
  • 1/8 tsp cayenne pepper (optional, for a mild kick)
  • 8 oz (225g) sharp cheddar cheese, shredded (about 2 cups)
  • 4 oz (115g) Gruyère or extra sharp cheddar, shredded (about 1 cup)
  • 6 oz (170g) ham, cut into 1/2-inch cubes
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp (10g) grated Parmesan cheese
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch (or 2-quart) baking dish with butter or nonstick spray. Shred the cheeses if not pre-shredded; freshly shredded cheese melts more smoothly than bagged varieties, which often contain anti-caking agents that can make the sauce grainy.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, typically 7-8 minutes. Drain well, but do not rinse; the residual starch on the pasta helps thicken the sauce and cling to the cheese.
  3. In a large saucepan, melt the 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute until the mixture turns golden and smells nutty—this roux will thicken the sauce. Do not let it brown too much, or the sauce will lose its creamy color.
  4. Slowly pour the milk into the roux while whisking continuously to prevent lumps. Continue whisking over medium heat until the mixture thickens and just begins to bubble, about 3-4 minutes. It should coat the back of a spoon but still be pourable.
  5. Reduce the heat to low. Add the salt, black pepper, smoked paprika, ground mustard, and cayenne if using. Whisk to combine. Taste the sauce and adjust seasoning if needed, but remember the ham will add saltiness.
  6. Gradually add the shredded cheddar and Gruyère in handfuls, whisking until each addition is completely melted before adding more. Keep the heat low to avoid breaking the sauce; if it gets too hot, the cheese can seize and become oily. Stir until the sauce is smooth and glossy.
  7. Add the cubed ham to the cheese sauce and stir to coat. Fold in the cooked macaroni until every piece is evenly covered in sauce. The mixture should be creamy and slightly looser than you want the final dish, as the pasta will absorb some sauce during baking.
  8. Transfer the mac and cheese mixture to the prepared baking dish and spread it into an even layer. Smooth the top with a spatula. If you prefer a very crispy top, you can top with the breadcrumbs now, or add them halfway through baking.
  9. In a small bowl, combine the panko breadcrumbs with the melted butter and grated Parmesan. Stir until the breadcrumbs are evenly coated with butter—this will create a golden, crunchy crust.
  10. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Place the dish on a baking sheet to catch any overflow. Bake at 375°F (190°C) for 20-25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  11. If you prefer a deeper golden crust, switch on the broiler for the last 1-2 minutes, but watch carefully—breadcrumbs can burn quickly. Let the dish rest for 5-10 minutes before serving; this allows the sauce to set up slightly, making it easier to serve.
  12. Garnish with chopped parsley if desired, and serve hot. The top should be crunchy, the interior creamy and rich, with pockets of savory ham in every bite.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish, cover loosely, and microwave on medium power in 30-second intervals until hot. Alternatively, reheat in a 350°F (175°C) oven for 10-15 minutes, covering with foil to prevent the topping from burning. To freeze, assemble the mac and cheese (without the breadcrumb topping), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the breadcrumb topping before baking, increasing the baking time by 5-10 minutes until heated through.

Nutrition

Keywords: pioneer woman mac and cheese, ham mac and cheese, baked macaroni and cheese, creamy cheddar pasta, ham casserole, comfort food, family dinner, homemade mac and cheese, leftover ham recipe, American cuisine

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