Baked Macaroni Cheese with Ham

    1 hour 20 min

    This pasta bake has comfort food written all over it! Macaroni is baked in a Cheddar and mozzarella cheese sauce with cubed ham. Enjoy during the cold winter months.

    447 people made this

    Serves: 6 

    • 225g macaroni pasta
    • 75g butter
    • 5 tablespoons plain flour
    • 1 litre warm milk (45 degrees C)
    • salt and pepper to taste
    • 1 pinch cayenne pepper
    • 115g cubed ham
    • 280g Cheddar cheese, cubed
    • 140g mozzarella cheese, cubed
    • paprika to taste

    Prep:10min  ›  Cook:50min  ›  Extra time:20min resting  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to the boil, then reduce heat and simmer. Mix in salt, pepper and cayenne and stir frequently until sauce thickens.
    3. Remove pan from heat and stir in Cheddar, mozzarella and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes or until top is the desired crispiness. Let rest 20 minutes before serving.

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    Reviews in English (342)


    My first cheese macaroni!! Truly lovely and worth the effort. The only thing I changed was the mozzarella for Parmesan plus some English Mustard to the sauce. Many thx  -  17 Jan 2018


    I took advice from other reviewers and made some changes. I used a quart of half & half (instead of milk). I added a tsp of ground mustard & tsp of worchesh sauce. I also added some onion. I kept with other ingredients (as well). I used extra sharp cheddar & peppercorn jack. I did not use the mozerella. I lightly brushed top with bread crumbs. Drizzled a little butter and topped with a little extra shredded cheddar. It was an amazing texture. Looked so & smelled so yummy! Unfortunately, it was ruined when I followed baking instructions. I thought 45 mins to an hour sounded a bit much, but followed instructions. What a mistake! I think it baked out the flavor along with the creamy texture. 20 min baking time, more realistic. If you want crunchy on top, broil for about 3 mins after 20 mins of baking. I might try making this again with major baking changes. Oh yeah, after cooking noodles to al dente (about 7 mins) make sure you rinse in luke warm/cold water to prevent further cooking of pasta. That's the secret to all pasta based casseroles!  -  28 Apr 2003  (Review from Allrecipes US | Canada)


    I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and was looking for a recipe that would give me that great taste. This is it!!! I left out the ham, used 12 oz macaroni since there is a lot of sauce, and added a teaspoon each of ground mustard and worcestershire sauce for extra flavor. I also added some melted butter to bread crumbs and crumbled over the top for a nice crispiness. It was sooo GOOD!!! Thanx Allie!!!!  -  22 Jun 2002  (Review from Allrecipes US | Canada)