Reviewed: May 14, 2012

This was a great base to work upon. We are not big portion eaters however I did bump the ingredients by one third. The dish would have been a little too close to quite make the 6 person portion. I didn't have the cream of mushroom soup, so I made a roux 3 TB of of melted butter and 3 TB of flour and added one can of evaporated milk plus 5 oz. of half and half and a can of mushrooms. It was better than the canned version! I also added the extra milk portion in the recipe plus a little more and then I the cheese (both at room temp) to the cream mixture and heated until smooth and creamy. I mixed all the ingredients into a sprayed caserole dish (I did shred the ham as it blends into the dish nicely). I then added aproximately 4 cups of fresh baby spinach and mixed it into the casserole. I finished as directed. It was very good although next time I will add just a few pinches of nutmeg to the creamed mixture before adding all the ingredients to the casserole to add that next layer of flavor.

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Reviewer:

dteachr7

Reviewed: Apr. 12, 2012

This was good. Hubby said we could do this one again. Super simple to make. I will be honest; I used Velveeta and shells as a shortcut and it was just fine. Thanks so much! We had tons of ham leftover after Easter! :)

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Reviewer:

ncbeachchick

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Reviewed: Feb. 21, 2012

Good way to use up leftover ham and macaroni and cheese.

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Reviewer:

Souy

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Cooking Level: Intermediate

Home Town: Bryant, Arkansas, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 3, 2012

Classic mac n cheese w/ham. I added black pepper and onions...

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Reviewer:

deebert

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cartersville, Georgia, USA

Reviewed: Dec. 28, 2011

This is really very good. I also added cream of chicken soup, soup cream and 1/2 & 1/2 to sauteed onions and celery. Added a little poultry seasoning, seasoned pepper and garlic. Topping I crushed up some saltines, melted butter and sharp cheddar cheese. Our family ate it up.

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Reviewer:

Italian_Chef

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: San Diego, California, USA

Reviewed: Dec. 18, 2011

1 can of condensed cream of mushroom soup

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Reviewer:

KingSparta

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Nov. 27, 2011

This was good! I added a little garlic and pepper and broccoli. Very tasty, and with ingredients I always have on hand.

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Reviewer:

tracysjasper

Reviewed: Sep. 29, 2011

Real comfort food! I made this first strictly as written, and it was good, but a I thought it was bland. My son-in-law loved it, so I tried it again. I changed just a few things the second time: Used sharp cheddar cheese (instead of mild) and added a little Lawry's seasoned salt, garlic powder, and white pepper. It's very rich and cheesy, so serve it with a green salad or green veggie.

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Reviewer:

Kalena's gmama

Reviewed: Aug. 11, 2011

I like this but I used this as a base and took advice of other reviewers,so what I did is cook onion,mushrooms and green pepper added it to the pasta and ham then I added almost a whole can of milk and instead of addind sour cream as someone said I had buffalo dip on hand added that ,and on top instead of breadcrumbs I had cheese fried onions that I put there.let me tell you the hubby and my daughters friends eat it all so what I am saying great starter recipe and play with it you will love it!

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Reviewer:

killismom

Cooking Level: Intermediate

Home Town: Oak Forest, Illinois, USA

Reviewed: Aug. 1, 2011

I made this for a charity food thing I do. Good, basic recipe. I added dried mustard (you could also just squirt in wet), some thyme and chopped broccoli. Turned out good.

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