Reviewed: Mar. 17, 2009

The cheese was grainy, and it took too much time to make something that I could just get out of a box. Two stars because I like the idea of ham with mac n cheese.

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CANDYANNN

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 27, 2009

I'm eating this now... I only had macaroni, which is fine. I was hesitant about the mustard, so I only added a small amount. I used 1 pound of ham because 4 ounces didn't seem like enough. I used a different kind of cheese, because it was what I had. It is a hit at our house!

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bonnerherd

Cooking Level: Intermediate

Home Town: Gunnison, Utah, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Feb. 16, 2009

This was unbelievably delicious. I used some Swiss and Asiago cheese as well along with the colby/parmesan. I also added 3-4 chopped green onions for a little bit different flavor.

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rijg

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Reviewed: Feb. 10, 2009

I was disappointed in this recipe. Based on the reviews I was expecting something full of flavor, but found that it came out very bland. I followed the instructions to a tee, except I doubled the pasta and ham based on the other reviews, all the other ingredients were the same. The sauce had a very gritty texture to it. If I could resolve the gritty feeling and add some additional spices to give it some more flavor, I might try it again.

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PECHA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 9, 2009

Very delicious! I used my leftover Christmas ham for this recipe, and our whole family (even small children!) loved it.

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AKHDTDEVO

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Reviewed: Feb. 5, 2009

Delicious! I used colby jack cheese because that's what I had, otherwise no changes. I think a bit of chopped onion would taste great in this too. This is a recipe that can be adjusted to your taste but is perfect as is!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

This was pretty good, the fam. went back for 3rds! I like to bake a ham to have handy for quick, economical meals and sandwich meat. I used what I had for cheese; 2 c. Jack, 4 oz cream cheese. I also added shredded parmesean to the sauce for extra bite, and used 1 c. milk and 1 c. heavy cream for richness. I used 16 oz of pasta like others and it was perfect. I added peas and they were my favorite part! I'll add more next time. A trick to keeping white sauces like these from being bland is to be sure to cook your flour long enough. Treat it almost like a roux and stir constantly over med low heat for about 10-13 min and your flavor will then have depth. (be sure to add your garlic AFTER the flour is almost cooked or you will have burnt, bitter garlic). I also added crushed ritz to the parmesean for the topping, yum!

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Jan. 24, 2009

This is one of my families favorite dishes. I use a whole 16 oz. bag of farfalle, and I throw a bag of frozen peas and carrots into the boiling water 3" before the pasta is done.

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Laurie R

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Reviewed: Jan. 20, 2009

This was an alright recipe. I made double the amount of pasta and I'm glad I did, there would have definitely been too much sauce. I used a 16 oz package of cubed ham which went well with the extra pasta. I kept everything else the same.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 8, 2009

Very good comfort food. Not very complex but a good staple and I agree it could be modified easily for different ingredients.

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Carey

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Reviewed: Jan. 7, 2009

really easy and really good. i doubled the amount of ham and added peas. yum.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Jan. 7, 2009

The addition of peas would make this a 5-star recipe!

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GOOEYDAY

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Reviewed: Jan. 1, 2009

This is a great recipe and my kids just gobbled it down. I didn't follow it exactly: the cheese I had on hand was mozzarella and a little cheddar, I doubled the ham, and I added some frozen peas and frozen sliced carrots. The sauce wasn't as cheesy as I would have liked, but that may be due to the fact I didn't use the cheese called for. I'm sure it's just as good or better when following the recipe exactly.

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sarahmarinara

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Reviewed: Dec. 30, 2008

This was oddly addictive. I used swiss and cheddar cheese with left over cob-smoked ham from Easter. Broccoli is a natural choice for a side dish.

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MADDIEMOM

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Reviewed: Dec. 28, 2008

My husband loved this - as did the teenage boys who found it in the fridge later that night. I made changes based on what I had in house. I used egg noodles and a combination of pepperjack cheese and sharp cheddar. I used brown mustard, but I think honey mustard would be really good. Hubby said it didn't need the parmesan on top - but that was one of my favorite parts.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Dec. 13, 2008

My entire family loved this recipe. I doubled the recipe and used smoked mozzarella and cheddar.

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Carolyn

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Reviewed: Nov. 25, 2008

I was pleasantly surprised with this dish. I had some extra ham leftover and found this recipe. It was very good. Next time I might cut back on the garlic....was a little strong for us.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Sep. 6, 2008

This was super yummy and super easy. The person who said this was gritty must not have made this right. Mine was very creamy. I used leftover ham and shredded cheddar since that's all I had. Next time I will try with Dijon mustard to see if it makes a difference. But the mustard and garlic added a nice flavor. I will definitely be making this again!!

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MW

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

I barely got any of this. The daughter ate 2 plates before I went for my first. I love cheese, but this might be better without the parm on top. Either mix it in or don't use. Takes longer to do all the dishes than to make. Real good, thanks.

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