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ham and broccoli macaroni and cheese
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Ham and Broccoli Macaroni and Cheese

Creamy Ham and Broccoli Mac and Cheese with a crispy breadcrumb topping is the perfect comfort food, great for using leftover ham!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 675kcal
Author David & Debbie Spivey

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 9x12-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.

Nutrition

Calories: 675kcal | Carbohydrates: 54g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 901mg | Potassium: 496mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1279IU | Vitamin C: 13mg | Calcium: 607mg | Iron: 2mg
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