Recipe by anagyRN
"A fairly cheap and easy casserole that my mom used to make me with ham that was leftover from holidays. I love it!"
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1 (16 ounce) package
1 (8 ounce) package
Cheddar cheese, cubed
cubed, cooked ham
dry bread crumbs
The family loved this! I changed it a bit. I cooked 2 cups of pasta until firm. I mixed a 1/2 cup mayo and mixed in about 1 -1 1/2 tsp Sriracha hot sauce, 1 tsp dijon mustard, and garlic salt. When the pasta was done I poured in the mayo sauce along with 2 cups of Cheddar Cheese and montrey Jack cheese but that didn't look like enough so I added a half can of cheddar cheese soup. Then I mixed in 2 cups of ham. I carmalized 1/2 onion, 1 tsp garlic, and pepper and mixed that in with the cheese, mayo and macaroni mixture. Topped with more shredded cheese. Then I sprinkled on the lightly browned Italian bread crumbs. It was amazing and the family loved it!!
I found this very bland and dry. Will not make this again
I purchased a pile of cheese on sale that needed to get cooked up. I also had left over frozen ham from a family event – so I was looking for a ham and cheese macaroni dish. This was the simplest. I boiled the left over ham – got all useable meat off of it then boiled the noodles in the ‘ham’ water (we had rotini). Added picked off bone bits of lean ham to the rotini and mixed. Instead of using mayonnaise (didn’t have any) I heated about 2/3 cup milk – melted the cubed cheese - used a whip utensil to blend– then added cornstarch mixed in water first I used 1 teaspoon, thickened a little more – it seemed to need more so added another teaspoon – it was thick and saucy. Mixed all ingredients in big bowl – put in a casserole dish – then it seemed the sauce was too thick, it looked a little dry. I did maybe a third to a half cup of milk – maybe 1 ½ oz. more cheese and a little more of the cornstarch and water – made a little more sauce a little wetter than the first batch – poured it over the casserole – had left over small amount of Monterey jack (no bread crumbson hand) – sprinkled it intermittently on the casserole – covered lightly with aluminum - baked at 325 about 30 minutes - turned out good! I baked at 325 as I also baked a cake that was needing 325 temp - both worked out fine.
Quick and easy. You may want to lightly toast the breadcrumbs on the stove first then sprinkle over top and then bake......tastes so yummy!
This was very good! I also added some peas for a little color. I also had to add a little bit of milk to the mixture because I thought it looked dry. I wish it didn't need so much mayonnaise but it still turned out really good and it was quick to make.
One of my kids LOVED this! The other didn't, but they have very different taste in foods. It's a keeper!
We all eat with our eyes, and I was concerned that this was going to have zero eye appeal, so I added a little bit of color. I added some peas, chopped red bell pepper, some chopped green onions, and I think in the future a few sliced olives might add not only color but flavor. Our consensus was too much pasta, and not enough ham, but that could be a personal taste preference. I cooked the full amount of pasta, but once I started to mix this up, I didn't use all of it. This rating is based on the changes that I made.
A simple mac and cheese recipe. I added peas to the casserole for some added flavor and color. I did not use anything even close to one cup of bread crumbs. I just sprinkled some on top. I think one cup would have been rather excessive.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Cheese Pasta Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 152
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