Ultimate Macaroni and Cheese With Ham Casserole

The scent of warm cheese sauce and baked macaroni always takes me back to my childhood. I can almost see my grandmother, her floral apron dusted with flour, pulling a bubbling, golden-brown casserole dish from her ancient oven. The creamy, cheesy aroma would fill the entire house, a beacon of comfort and love that promised a satisfying meal and, more importantly, a shared moment of family togetherness. This Macaroni and Cheese with Ham Casserole attempts to recreate that magic.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 8-10
• Dietary Type: Comfort Food

Ingredients

• 16 ounces Velveeta cheese
• 10 ounces quality sharp cheddar cheese, shredded
• 1 cup breadcrumbs
• 10 tablespoons butter
• 1 large onion
• ¼ cup flour (heaping, don’t level)
• ½ teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt, then season to taste
• 1 dash pepper
• 1 quart whole milk
• 16 ounces elbow macaroni
• 2-3 cups Virginia ham, diced (optional)

Equipment Needed

• Large pot
• Large saucepan
• Small dish
• 9 x 13 inch baking pan
• Cheese grater

Instructions

1. Begin by preparing the onion. Grate the onion, then drain any excess juice and set aside. This ensures a subtle onion flavor throughout the casserole without it being overpowering.
2. Prepare the Velveeta cheese. Cube most of the Velveeta cheese, reserving about 2 ounces to shred separately.
3. Preheat your oven to 350 degrees Fahrenheit.
4. Place a large pot of water on the stove and bring to a boil. This will be used to cook the macaroni.
5. Prepare the breadcrumbs. Melt 4 tablespoons of butter in a small dish. Add the breadcrumbs to the melted butter and stir well over medium heat until they are golden brown. This will take some time, so be sure to stir frequently to prevent burning. Set aside.
6. Prepare the cheese sauce. In a large saucepan, melt 6 tablespoons of butter over medium heat. Once melted, sauté the grated onion until it becomes golden. This will take about 5-7 minutes.
7. Add the flour to the sautéed onion. Stir well to combine and cook for about 2 minutes, stirring constantly. This creates a roux, which will thicken the cheese sauce.
8. Add the dry mustard and Worcestershire sauce to the flour mixture. Stir well to incorporate.
9. Gradually add the milk, stirring constantly to prevent lumps from forming.
10. Cook on medium heat, stirring often, until the sauce comes to a boil and thickens. This may take about 8-10 minutes.
11. Add the salt and pepper to the sauce.
12. Add the cubed Velveeta cheese to the sauce and stir until melted and smooth.
13. Add most of the shredded cheddar cheese, reserving about 1 ½ cups for topping. Stir until the cheese is melted and the sauce is smooth.
14. Taste the sauce and adjust the seasoning with more salt if needed. Remember, the ham will also add saltiness, so taste accordingly.
15. If using, add the diced Virginia ham to the cheese sauce and stir well.
16. While the sauce is simmering, cook the elbow macaroni in the boiling water for about 6 or 7 minutes. The macaroni should still be a little firm, as it will continue to cook in the oven.
17. Drain the macaroni thoroughly and add it to the cheese sauce mixture. Stir well to ensure the macaroni is evenly coated with the sauce.
18. Spray a 9 x 13 inch baking pan with nonstick cooking spray.
19. Pour the cheese macaroni mixture into the prepared baking pan and spread it evenly.
20. Dot the top with the remaining cubed Velveeta cheese.
21. In a small bowl, mix the remaining shredded cheddar cheese with the golden-brown breadcrumbs.
22. Sprinkle the breadcrumb mixture evenly over the top of the macaroni mixture.
23. Bake at 350 degrees Fahrenheit for 20 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.

Expert Tips & Tricks

• For an even richer flavor, consider using a combination of cheeses in the sauce. Gruyere, Monterey Jack, or even a touch of smoked Gouda can add depth and complexity.
• If you prefer a smoother sauce, use an immersion blender to blend the cheese sauce before adding the macaroni. This will create a velvety texture.
• To prevent the breadcrumb topping from burning, loosely tent the casserole dish with foil during the last 10 minutes of baking.
• Make-ahead Tip: Assemble the casserole up to the baking stage and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time when you’re ready to bake it.

Serving & Storage Suggestions

This Ultimate Macaroni and Cheese with Ham Casserole is best served warm, straight from the oven. It makes a perfect side dish for a holiday meal, a comforting weeknight dinner, or a potluck contribution.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, preheat your oven to 350 degrees Fahrenheit. Cover the casserole dish with foil and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	814 kcal	N/A
Calories from Fat	397 g	49%
Total Fat	44.2 g	67%
Saturated Fat	27.3 g	136%
Cholesterol	132.4 mg	44%
Sodium	1610.7 mg	67%
Total Carbohydrate	71.4 g	23%
Dietary Fiber	2.9 g	11%
Sugars	13.9 g	N/A
Protein	32.3 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the ham entirely or substitute it with sautéed mushrooms or roasted vegetables.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a kick.
• Different Cheeses: Experiment with different types of cheeses, such as Gruyere, Gouda, or Pepper Jack, to create a unique flavor profile.
• Gluten-Free: Use gluten-free macaroni and gluten-free breadcrumbs.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly shredded cheese melts more smoothly and creates a creamier sauce. Pre-shredded cheese often contains cellulose, which can prevent it from melting as well.

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to the baking stage and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time when you’re ready to bake it.

Q: Can I freeze this casserole?
A: Freezing is not recommended, as the cheese sauce may separate and become grainy upon thawing.

Q: What if my breadcrumb topping burns?
A: If the breadcrumb topping starts to brown too quickly, loosely tent the casserole dish with foil to prevent burning.

Q: Can I use a different type of milk?
A: While whole milk is recommended for the richest flavor and texture, you can substitute it with 2% milk or even evaporated milk. Avoid using skim milk, as it may result in a thinner sauce.

Final Thoughts

This Ultimate Macaroni and Cheese with Ham Casserole is more than just a recipe; it’s an invitation to create memories and share comforting moments with loved ones. Don’t be afraid to experiment with different cheeses, spices, or additions to make it your own. I hope this recipe brings as much joy and comfort to your table as it has to mine. Let me know how it turns out and what variations you tried!