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Creamy Ham 'n' Macaroni Recipe
Creamy Ham 'n' Macaroni Recipe photo by Taste of Home

Creamy Ham 'n' Macaroni Recipe

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4.5 29
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The original comfort food, macaroni and cheese gets a makeover with the addition of cubed ham and grated Parmesan. Kids will love it! —Christy Looper, Colorado Springs, Colorado
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 4 teaspoons chicken bouillon granules
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1-1/2 cups cubed fully cooked ham
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 434 calories, 26 g fat (16 g saturated fat), 93 mg cholesterol, 1,414 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Creamy Ham 'n' Macaroni in Taste of Home December/January 2006, p31

Nutritional Facts

1 serving (1 cup) equals 434 calories, 26 g fat (16 g saturated fat), 93 mg cholesterol, 1,414 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Creamy Ham 'n' Macaroni

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 4, 2016

"This recipe does not need the bouillon at all. The butter and cheese have enough salt. Otherwise it was delicious and easy."

MY REVIEW
Reviewed Dec. 21, 2015

"My teens ask for this all the time (and they aren't ordinarily big fans of baked mac and cheese). So simple and sooooo yummy! As for the sodium, I don't think it's salty at all. However, I always use sodium-free bouillon in any recipe. Maybe they don't have that in Denver. Maybe that's only something we have in Ohio."

MY REVIEW
Reviewed Sep. 28, 2014

"My family LOVES this"

MY REVIEW
Reviewed Aug. 23, 2014

"We love this dish in our house...only change we make is a little extra cheese and I use a pound of pasta...there's 6 of us It's a fantastic and easy dinner to make..."

MY REVIEW
Reviewed Jun. 25, 2014

"Must agree w/DenverPatti, TOO SALTY. Maybe that's the midwestern casserole norm, I don't know. I think the mac+cheese flavors would actually come through better w/less salt. 1 tsp bouillon granules sounds right, then add more to the sauce to taste IF NEEDED before combining with macaroni. But otherwise very clear, well written recipe, and rich cheesy flavor. And simple, that's a plus. Hence, 3 stars."

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