Welcome to the ultimate guide for crafting a truly exceptional Macaroni and Cheese Casserole with the hearty addition of ham and sweet peas. This isn’t just a side dish; it’s a complete, satisfying meal that brings warmth and joy to any family table. Known universally as the epitome of comfort food, macaroni and cheese takes on a new level of deliciousness when baked into a golden casserole, infused with savory ham and vibrant peas. Prepare to elevate your dinner rotation with this incredibly flavorful and easy-to-make dish.
Why This Ham & Pea Macaroni and Cheese Casserole Will Become Your New Favorite
There are countless reasons to adore this particular macaroni and cheese recipe, making it a standout choice for busy weeknights or relaxed weekend gatherings. Firstly, it offers a fantastic solution for using up leftover ham from holiday meals or Sunday dinners. Instead of letting that delicious ham go to waste, transform it into a star ingredient in this rich casserole. Alternatively, you can easily purchase boneless ham, dice it into convenient portions, and freeze it for future use, ensuring you’re always ready to whip up this crowd-pleaser.
The foundation of this baked macaroni and cheese casserole is my proven Easy Stovetop Macaroni & Cheese recipe, a testament to simplicity and flavor. This means you’re starting with a tried-and-true base that’s already guaranteed to be creamy and delicious. The beauty of this recipe lies in its versatility. While it’s wonderful served plain, the addition of ham and peas transforms it into a wholesome, balanced meal. You can customize the topping too; whether you prefer a crisp, golden breadcrumb crust or a softer top, this dish is forgiving and delicious either way. Just like some prefer glaze on their meatloaf and others gravy, you can tailor this baked dish to your family’s preferences.
RELATED: For another hearty and satisfying meal, don’t forget to try one of our most popular casseroles – the classic John Wayne Casserole!
Expert Tips for Crafting the Perfect Mac & Cheese Casserole
Achieving a truly outstanding macaroni and cheese casserole with ham and peas is simple with these expert tips:
- Vermouth Substitute: This recipe utilizes vermouth to add a layer of sophisticated flavor to the ham and shallot mixture. However, if you prefer an alcohol-free alternative or don’t have vermouth on hand, chicken broth or even water can be used as a perfectly acceptable substitute. Chicken broth will add a bit more savory depth, while water will allow the other flavors to shine through.
- Vegetable Customization: Not a fan of peas? No problem! This casserole is incredibly adaptable. Feel free to substitute peas with your favorite vegetable. Broccoli florets, diced carrots, corn, or even finely chopped spinach would make excellent additions, adding different textures and nutritional benefits to your dish. Ensure any hard vegetables are lightly steamed or blanched before adding to the skillet to ensure they cook through evenly.
- Mastering the Roux: The roux is a crucial component for thickening your cheese sauce, giving it that luxurious, creamy consistency. A well-made roux (a mixture of butter and flour) ensures your sauce is smooth and lump-free. Whisk it constantly over low heat until it forms a cohesive paste, then gradually add the milk while continuing to whisk. Patience here will be rewarded with a velvety sauce.
- Pasta Perfection: While traditional elbow macaroni is the classic choice for this comfort food, feel free to get creative with your pasta selection. Shells, cavatappi, or even penne can work beautifully, as long as they have nooks and crannies to capture that glorious cheese sauce. Just ensure you cook your chosen pasta al dente, as it will continue to cook slightly in the oven.
- Crispy Topping Options: Panko breadcrumbs are recommended for their superior crispiness, creating a delightful crunch on top of the baked casserole. However, any type of breadcrumb will work just as well. For an extra layer of flavor and texture, consider mixing in a tablespoon of melted butter with your breadcrumbs before sprinkling them over the top. Crushed crackers, such as Ritz or saltines, can also provide a unique savory crust.
- Cheese Blend Brilliance: The original recipe calls for a blend of sharp cheddar, smoked gouda, and American cheese. This combination provides a fantastic balance of sharp, smoky, and incredibly meltable qualities. Don’t be afraid to experiment with other cheeses like Gruyère for nuttiness, Monterey Jack for extra stretch, or even a touch of Parmesan for a salty kick. Grating your own cheese from blocks will always yield a creamier, more homogenous sauce compared to pre-shredded varieties, which often contain anti-caking agents.
- Preventing a Dry Casserole: The key to a moist and creamy baked mac and cheese is to ensure your cheese sauce is slightly thinner than you might think before baking. The pasta will absorb some of the liquid during baking, and the casserole will thicken further as it cools. If your sauce seems too thick before combining with the macaroni, you can always whisk in a little extra milk (a tablespoon at a time) until it reaches a pourable, but still substantial, consistency.
For your convenience, a complete, printable version of this recipe, including all precise measurements and detailed instructions, is available at the end of this post. Keep scrolling to find the full recipe card!
These step-by-step photos and instructions are designed to help you visualize each stage of making this delectable Ham & Pea Macaroni and Cheese Casserole. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions, located further down.
Step-by-Step Guide to Crafting Your Ham & Pea Macaroni and Cheese Casserole
Follow these detailed steps to create a rich, creamy, and irresistible baked macaroni and cheese casserole that will quickly become a family favorite.
- Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly spray or butter a 13×9 inch baking pan. This ensures your casserole won’t stick and makes for easy serving.
- Cook the Macaroni: Place a covered stock pot of water on high heat to bring it to a rolling boil. Once boiling, add your macaroni and cook according to package directions until al dente. This typically takes about 7-8 minutes.
- Sauté Ham and Shallots: While the pasta cooks, heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add the thinly sliced shallots and sauté until they turn golden brown and fragrant, which usually takes 2 to 3 minutes. Next, add the diced ham to the skillet and continue to sauté for about 2 minutes, until the ham begins to brown slightly and crisp up. Pour in the ¼ cup of vermouth (or chicken broth) and simmer until the liquid has almost completely evaporated, about one minute. Finally, stir in the frozen peas and cook for a few more minutes, allowing them to warm through. Remove from heat and set aside.
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Craft the Creamy Cheese Sauce: In a separate heavy-bottomed saucepan, melt 4 tablespoons of unsalted butter over low heat. In a small bowl, combine the all-purpose flour, salt, pepper, paprika, and dry mustard. Once the butter has melted, add this flour mixture to the butter and use a whisk to vigorously combine, forming a smooth roux. Continue whisking for about 1-2 minutes to cook out the raw flour taste, being careful not to brown it too much. Slowly begin to add the 2 cups of milk, a little at a time, whisking continuously to incorporate it fully into the roux and prevent lumps. Increase the heat slightly to medium-low and continue whisking often until the mixture thickens to a creamy consistency. You may see occasional bubbles, which is normal, but avoid bringing it to a full boil to prevent scorching. Once thickened, remove the saucepan from the heat and stir in the shredded sharp cheddar, smoked gouda, and American cheeses. Whisk until all the cheeses are completely melted and the sauce is smooth and homogenous.
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Combine and Coat: Drain the cooked macaroni thoroughly. It’s important not to rinse the macaroni, as the residual starch on the noodles helps the cheese sauce adhere better, creating a richer texture. Transfer the drained macaroni to a large bowl. Pour the freshly made, warm cheese sauce over the macaroni and stir gently to ensure every noodle is generously coated with the creamy sauce.
- Assemble and Bake: Gently fold the sautéed ham, shallot, and pea mixture into the macaroni and cheese, ensuring an even distribution of these flavorful additions. Pour the entire macaroni and cheese mixture into your prepared 13×9 inch baking pan. Evenly sprinkle the ¾ cup of panko breadcrumbs over the top for that irresistible golden crust. Bake in the preheated oven for 20 minutes, or until the casserole is bubbling around the edges and the breadcrumbs are beautifully golden brown.
Once baked to perfection, allow the casserole to rest for a few minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being too runny. This indulgent macaroni and cheese casserole with ham and peas has quickly earned a permanent spot in our monthly meal rotation, and we are confident it will become a beloved staple in your home too. Enjoy every comforting bite!
Discover More Irresistible Mac & Cheese Recipes
If you’ve fallen in love with the creamy, cheesy goodness of this casserole, you’ll be thrilled to explore our other fantastic macaroni and cheese creations. Whether you’re seeking a slow-cooker solution, a classic baked dish, or a fun twist on a weeknight meal, we have something for every mac and cheese lover:
- Creamy Crockpot Macaroni & Cheese: Effortless and endlessly satisfying, perfect for busy days.
- Mom’s Baked Mac & Cheese: A timeless classic that evokes nostalgic comfort.
- Bacon Cheeseburger Casserole: A hearty and flavorful fusion of two family favorites.
Be sure to check out our comprehensive collection of all macaroni and cheese recipes here for even more inspiration!
I absolutely adore spending time in the kitchen, experimenting with new flavors and sharing my culinary discoveries with all of you! To make sure you never miss out on a delicious new recipe, I offer a convenient newsletter delivered straight to your inbox every time a new post goes live. Simply subscribe today and start receiving your free daily recipes, bringing fresh inspiration to your cooking!
Macaroni and Cheese with Ham, Peas and Shallots
IMPORTANT – Don’t forget to check the Frequently Asked Questions and Expert Tips within the main blog post for helpful insights!
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Ingredients
For the Macaroni & Cheese:
- 1 pound box dried elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp dry mustard
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded smoked gouda cheese
- ½ cup shredded American cheese
For the add-ins:
- 1 tablespoon olive oil
- 2 large shallots thinly sliced
- 10 ounces cooked ham cut into small dice
- ¼ cup dry vermouth or chicken broth
- 1 cup frozen peas
Topping:
- ¾ cup panko bread crumbs
Things You’ll Need
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13×9 baking dish
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Stockpot
Before You Begin
- I use vermouth in this recipe, however you can substitute with water or chick 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 whatever pasta makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cracker or breadcrumb will work.
Instructions
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Preheat oven to 350 F. Lightly spray or butter a 13×9 baking dish.
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Put a covered stock pot of water on to boil over high heat.
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Heat oil over medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
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Meanwhile, over low heat melt the butter in a heavy bottomed saucepan. Combine flour, salt, pepper, paprika, and dry mustard. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, whisking to combine all the ingredients. Turn up the heat slightly and whisking often, thicken the mixture. You may see occasional bubbles, and that’s ok, but you do not want it to boil, just to thicken. When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
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Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place in a large bowl. Pour cheese sauce over the macaroni and stir to coat well.
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Stir shallot and pea mixture into macaroni and cheese. Pour macaroni and cheese mixture into the 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog March 5, 2011