Easy Ham Mac and Cheese

I love mac and cheese like no other. It's a classic comfort food for a reason and has endless variations. This recipe for Ham Mac and Cheese is also the perfect way to use up leftover ham after the holiday season.

In this recipe, ham is mixed with a bechamel based mac and cheese and baked to perfection. This mac and cheese has a creamy cheese sauce and extra cheese for the perfect baked top.

If you like this recipe, be sure to check out some of my Homemade Mac and Cheese, my Turkey Pot Pie Mac and Cheese or even my Cajun Inspired Mac and Cheese recipe.

Jump to:

• How to use leftover ham
• What to do if you don't have leftovers
• What to use instead of ham
• how to make a roux
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Ham Mac and Cheese
• About Michelle

How to use leftover ham

Easy Ham Mac and Cheese can use up a good amount of your leftover ham. Ham on the bone will be easiest to use. Removed meat from the bone, then cube into small ½ inch cubes. If using spiral cut ham, cut ham off the bone, then slice into strips. Either variety can be used in this recipe, however for either cut omit and dried or hardened portions of the hame from this recipe.

What to do if you don't have leftovers

If you are making this at a time of year where you don't have leftovers on hand, substitute the leftover ham with a ham steak. Ham steaks can be found at most grocery stores and are fairly inexpensive. Heat ham steak on both sides until warmed though in a large pan. Let cool slightly, then cut into cubes.

What to use instead of ham

Sometimes you just don't have ham on hand but you can substitute it for another add in:

• Chicken
• Turkey
• Mushrooms
• Tofu

how to make a roux

A roux is the base for a thick velvety soup or sauce. A roux is an equal parts mixture of flour and butter that is cooked together until the desired doneness. A roux will impart flavor as well as acting as a thickening agent.

To make a roux, add equal parts butter and flour to a large skillet. Stirring frequently cook until the butter has melted and the roux has begun to brown. A roux will be ready when it is browned and has a slightly nutty aroma. This recipe uses a blond roux (just slightly browned) but other recipes such as jambalayas will call for a darker roux which will impart more flavor on the dish

Ingredients Needed

Equipment Needed

• Chef's Knife
• Cutting Board
• Saucepan
• Wooden Spoon

Storage Tips

Fridge: Store in a sealed container for up to 4 days in the fridge. To reheat, warm in either the microwave or in the oven until heated through.

Freezer: Store in an airtight container in the freezer for up to 2 months. To reheat, defrost in the microwave and heat until warmed through, stirring in container on occasion.

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