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Ham & Cheese Macaroni Bake

You can make this as written, grown up mac n' cheese, or eliminate the mushrooms and ham for kid friendly mac n' cheese.

(yield 12-16)


  • 3 cups uncooked macaroni (I like large elbows)

  • 3 tbsp butter, divided

  • 1 tbsp flour

  • 2 cups milk

  • 1/2 tsp ground nutmeg

  • 1/2 lb. sharp cheddar cheese, cut into 1/4 inch cubes

  • 1/2 tsp salt

  • 1 tsp ground pepper

  • 1/2 cup minced onion (1 small)

  • 4 oz. sliced mushrooms (1 package baby bellas)

  • 3/4 lb. cooked ham (about 2 cups)

  • 1/4 tsp cayenne pepper

  • 1 cup heavy cream or half & half

  • 1/4 cup Parmesan cheese, grated or shredded


  1. Preheat oven to 425 F.

  2. Boil macaroni in salted water until tender, then drain and set pasta aside.

  3. Melt 2 tbsp butter in saucepan.  Add flour, stirring well to blend and remove lumps.  Cook about 1 minute; add the milk, stirring rapidly.  Let simmer about 1 minute, then add nutmeg, cheddar, salt, and pepper.

  4. Heat remaining 1 tbsp butter in second skillet; add onions and mushrooms.  Cook, stirring, until mushrooms soften.  Add ham, cook, stirring for about 1 minute.

  5. Add the cheese sauce to onion mixture along with cayenne & cream.  Cook, stirring about 1 minute.

  6. Add drained macaroni to mixture and mix well.

  7. Place in buttered 10 cup baking dish.  Sprinkle with Parmesan cheese.

  8. Bake for 10 minutes.  Turn the broiler on to high and brown until the top is nicely browned, 2-3 minutes.


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