Ham and broccoli macaroni and cheese is a cheesy, comforting dish with smoky ham, tender pasta, and crispy breadcrumbs. Great for leftovers!
If you’re like me, the holidays leave you with two things: a heart full of memories and a fridge packed with leftovers. One of my favorite things after a big holiday meal is to get creative with what’s left behind, especially the ham, like David’s double smoked ham, which adds an irresistible smoky richness to any dish. That’s where this ham and broccoli macaroni and cheese comes in. It’s the kind of dish that feels like a warm hug, using ingredients you probably already have on hand. Whether working with leftover holiday ham or grabbing some slices from the store, this dish is simple, satisfying, and downright delicious.
Baked pasta dishes are more than just food. They are comforting and convenient. They’re perfect for feeding a crowd, sharing with friends, or serving your family when you need something hearty and easy. This ham and broccoli mac and cheese fits the bill perfectly. It’s got everything you love in a classic baked mac: creamy, cheesy goodness with a crispy breadcrumb topping. Adding smoky ham and tender broccoli makes it extra special. This pasta dish is also a great way to sneak some greens onto your plate.
Why You’ll Love This Recipe
- Great for Leftovers: This recipe is perfect if you have leftover holiday ham. But don’t worry if you don’t—just grab a thick-cut slice from the deli or use pre-cubed smoked ham.
- Family-Friendly: Even picky eaters will gobble this up. Seriously, it’s mac and cheese. Add ham and broccoli, and you’ve got yourself a winner.
- Weeknight Dinner: It’s perfect for busy weeknights or for hosting guests.
Ingredients You’ll Need
This recipe keeps it simple with pantry staples and a few fresh ingredients:
Pasta: Classic macaroni elbow pasta, but you can use shells or penne if you feel fancy. Whatever you have in your pantry.
Milk: I always have whole milk that I need to use up. For a richer cream sauce, use half-and-half or heavy cream.
Cheese: A mix of extra-sharp cheddar and gouda gives it that creamy, melty magic. However, you can use whatever you have or prefer when making mac and cheese.
Ham: You can use leftover ham or buy some at the store. Smoked ham, especially double-smoked ham, is best for that extra flavor punch.
Broccoli: I prefer fresh over frozen florets, but both work perfectly. Just cut it into small, bite-sized pieces.
Seasonings: Garlic powder, mustard powder, cayenne pepper (optional), and freshly grated nutmeg add depth to the sauce.
Breadcrumbs: Mixed with melted butter, they give you that irresistible golden topping.
How To Make Ham and Broccoli Macaroni and Cheese
The backbone of this ham and broccoli mac and cheese recipe comes from my skillet jalapeno mac and cheese recipe. This recipe comes together in just a few simple steps. The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Preheat the Oven: Preheat the oven and grease a 9×12-inch baking dish.
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Make the Cheese Sauce: Melt butter and whisk in flour to create a roux. Gradually add milk and seasonings, stirring until thickened. Stir in cheese until smooth.
- Combine Ingredients: Mix cooked pasta, cheese sauce, ham, and broccoli. Add reserved pasta water as needed to adjust consistency.
- Assemble and Bake: Transfer the mixture to the prepared baking dish. Top with breadcrumbs mixed with melted butter. Bake until golden and bubbly.
- Cool and Serve: Let the dish cool, and then serve warm.
Recipe Tips
- Use Freshly Grated Cheese. Skip the pre-shredded stuff. Freshly grated cheese melts smoother and has a creamy texture that cannot be beaten.
- Add a Dash of Hot Sauce: If you like a little heat, add a few dashes of hot sauce to the cheese sauce. It gives the dish a subtle kick without overpowering the flavor! David loved it with some dashes of Cholula.
- Make It Your Own: Mix it up? Add some crispy bacon, swapping the broccoli for spinach or cauliflower, or use pepper jack cheese for a little kick. You could even use green peas if you like them. David and I don’t.
Recipe FAQs
You can, but I find that it’s never as creamy as it would be if you put it in the oven directly after putting it into the casserole dish. If you make it ahead, add 10 minutes to your baking time.
No problem! You can use all cheddar or a mix of cheddar and Monterey Jack for a similar creamy texture.
I don’t recommend it. The cheese sauce doesn’t reheat well.
Now, go ahead and try this recipe—you won’t regret it. And don’t forget to let us know in the comments how it turned out. We love hearing from you!
With Love and Flavor,
Ham and Broccoli Macaroni and Cheese
Ingredients
- ½ pound elbow pasta
- ⅜ cup unsalted butter (divided)
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper optional (does not provide much heat)
- ½ teaspoon nutmeg freshly grated
- 3 cups cheese extra sharp cheddar and gouda
- kosher salt and freshly cracked black pepper to taste
- 1 cup smoked ham cubed
- 1 cup broccoli cut into small pieces
- 1 cup plain breadcrumbs
Instructions
Preheat and Prepare:
- Preheat the oven to 375°F.
- Grease a 9×12-inch casserole dish and set aside.
Cook the Pasta:
- Cook the pasta according to the package directions in a large pot of salted water. Reserve 1 cup of the pasta water before draining.
Make the Roux:
- In a large nonstick skillet, melt ¼ cup of butter over medium heat.
- Stir in the flour until smooth, cooking for 1 minute.
Prepare the Cheese Sauce:
- Gradually stir in the milk, whisking continuously. Bring to a boil.
- Add the garlic powder, mustard powder, cayenne pepper (if using), and freshly grated nutmeg. Cook, stirring constantly, until the mixture thickens (about 2 minutes).
- Reduce the heat and stir in the cheese until melted. Season with salt and pepper to taste.
Combine Pasta and Sauce:
- Add the drained pasta to the cheese sauce, stirring to combine. If the mixture is too thick, stir in reserved pasta water ¼ cup at a time until the desired consistency is reached.
Add Ham and Broccoli:
- Stir in the cubed ham and broccoli until well combined. Transfer the mixture to the prepared casserole dish.
Prepare Breadcrumb Topping:
- Melt the remaining 2 tablespoons of butter in the microwave (30–40 seconds).
- Stir the melted butter into the breadcrumbs, then sprinkle the breadcrumbs evenly over the pasta mixture.
Bake the Casserole:
- Place the casserole dish in the preheated oven (uncovered).
- Bake for 45–50 minutes, or until the dish is bubbling and the breadcrumbs are golden brown.
Cool and Serve:
- Let the casserole cool for 10 minutes before serving.
Notes
- Use Freshly Grated Cheese. Skip the pre-shredded stuff. Freshly grated cheese melts smoother and has a creamy texture that cannot be beaten.
- Add a Dash of Hot Sauce: If you like a little heat, add a few dashes of hot sauce to the cheese sauce. It gives the dish a subtle kick without overpowering the flavor! David loved it with some dashes of Cholula.
- Make It Your Own: Mix it up? Add some crispy bacon, swapping the broccoli for spinach or cauliflower, or use pepper jack cheese for a little kick. You could even use green peas if you like them. David and I don’t.
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