Macaroni and Cheese Casserole with Ham and Peas

Macaroni and Cheese Casserole is pure comfort food and always a family favorite. The addition of ham and peas turns what many consider a side dish into a complete 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 workable 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 both with and without bread crumbs, it’s great either way. Some people like glaze on their meatloaf and some prefer gravy, serve this baked dish however you prefer.

RELATED: Try one of our most popular casseroles – John Wayne Casserole!

Expert Tips

• 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.

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

How to Make Mac & Cheese Casserole with Ham & Peas

1. Preheat oven to 350 F. Lightly spray or butter a 13×9 baking pan.
2. Put a covered stock pot of water on to boil over high heat.
3. 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.
4. Meanwhile, over low heat melt the butter in a heavy bottomed saucepan.
5. 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.
6. When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
7. 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.
8. 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.

This macaroni and cheese casserole has been added to our monthly meal rotation. Hope you enjoy it!

More Mac & Cheese Recipes

• Creamy Crockpot Macaroni & Cheese
• Mom’s Baked Mac & Cheese
• Bacon Cheeseburger Casserole

Check out all of our macaroni and cheese recipes here.

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This post was originally published on this blog March 5, 2011