The macaroni and cheese casserole is pure homemade food and is always a family favorite. The addition of ham and peas turns what many consider a side dish into a full meal.
Why this recipe works
This tasty casserole is a great way to use leftover ham, or you can buy some boneless ham and cut it into viable portions to keep in the freezer
I used my Easy Stovetop Macaroni & Cheese recipe for this delicious baked dish. I’ve served this macaroni and cheese casserole with and without breadcrumbs, it’s great either way. Some people like to glaze on their meatloaf and others prefer the sauce, serve this baked dish as you prefer.
RELATED: Try one of our most popular casseroles: the John Wayne casserole!
- I use vermouth in this recipe, however, you can substitute it with water or chicken broth.
- Not a fan of peas? Try substituting your favorite vegetable.
- You will make a roux, which will help thicken the sauce.
- This recipe calls for traditional elbow macaroni, however, you can use any pasta that makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cookie or breadcrumb will work.
Get all measurements, ingredients and instructions in the printable version at the end of this publication.
These photos and step-by-step instructions are here to help you visualize how to make this recipe. You can skip to the recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
How to make a macaroni and cheese casserole with ham and peas
- Preheat oven to 350 F. Lightly drizzle or apply butter on a 13×9 baking sheet
- Put a pot of water covered to boil over high heat.
- Heat the oil over medium-high heat in a 10-inch skillet. Sauté shallots until golden brown, 2 to 3 minutes. Add ham; Continue sautéing until the meat begins to brown, about 2 minutes. Add the vermouth and simmer until the liquid almost evaporates, about a minute. Add the peas and cook a few more minutes.
- Meanwhile, over low heat melt the butter in a thick-bottomed saucepan.
- Combine flour, salt, pepper, paprika, and dry mustard. When the butter has melted, add the flour mixture to the butter and use a matching whisk to make your roux. Continue beating and slowly add the milk, beating to combine all the ingredients. Raise the heat slightly and, beating often, thicken the mixture. You may see occasional bubbles, and that’s fine, but you don’t want it to boil, just thicken.
- When thickened, remove from heat and add the grated cheeses, using the whisk to combine until melted and homogeneous
- Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place them in a large bowl. Pour the cheese sauce over the macaroni and stir to cover well.
- Stir shallot and pea mixture into macaroni and cheese. Pour the macaroni and cheese mixture into the 13×9 pan and top with panko breadcrumbs. Bake 20 minutes.
This macaroni and cheese casserole has been added to our monthly meal rotation. I hope you enjoy it!
More Macaroni and Cheese Recipes
- Creamy Crockpot
- Baked Cheese Mom’s
Macaroni and Cheese Macaroni and
Check out all of our macaroni and cheese recipes here.
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This post was originally published on this blog on March 5, 2011