Ultimate Ham and Pea Macaroni and Cheese Casserole: A Hearty Family Meal
There’s nothing quite like a comforting bowl of macaroni and cheese. It’s a timeless classic that evokes warmth, nostalgia, and pure culinary bliss. Our Macaroni and Cheese Casserole takes this beloved comfort food to an entirely new level, transforming it from a simple side dish into a complete, satisfying family meal with the delightful additions of savory ham and tender peas. This hearty casserole is not just a dish; it’s an experience, promising to be a resounding favorite at your dinner table.
Why This Ham and Pea Mac and Cheese Casserole is a Must-Try
This particular casserole recipe stands out for several compelling reasons, making it a staple in any home cook’s repertoire. It’s incredibly versatile, deeply flavorful, and surprisingly easy to prepare, especially when you consider the quality of the meal it delivers.
Perfect for Leftover Ham
One of the brilliant aspects of this recipe is its genius use of leftover ham. If you’ve just hosted a holiday feast or simply have some ham in the fridge, this casserole provides a delicious and creative way to repurpose it. No leftovers? No problem! You can easily purchase boneless ham, dice it, and even freeze portions for future use, making meal prep a breeze. The savory notes of the ham perfectly complement the creamy cheese sauce, adding a rich, meaty depth to every bite.
A Foundation of Flavor: Easy Stovetop Macaroni & Cheese
The base of this baked dish is my tried-and-true Easy Stovetop Macaroni & Cheese recipe, known for its incredibly creamy and smooth texture. This ensures that even before it hits the oven, your macaroni and cheese is already bursting with flavor. Baking it transforms the dish further, creating a wonderfully golden, bubbly top while maintaining a luxuriously soft interior. Whether you prefer a crisp breadcrumb topping or a purely cheesy experience, this casserole is delicious either way – much like how some prefer glaze on their meatloaf and others prefer gravy. It’s all about personal preference and enjoying your comfort food exactly how you like it!
A Complete Meal in One Dish
What truly sets this recipe apart is its ability to serve as a complete, balanced meal. The addition of protein-rich ham and vibrant, sweet peas elevates it beyond a mere side dish, offering all the essential food groups in a single, convenient casserole. This makes it an ideal solution for busy weeknights, effortless family dinners, or even bringing to a potluck. You’ll spend less time juggling multiple pots and pans, and more time enjoying a wholesome, satisfying meal with your loved ones.
RELATED: For another crowd-pleasing casserole, be sure to try our incredibly popular – John Wayne Casserole!
Expert Tips for Mastering Your Mac and Cheese Casserole
Achieving the perfect mac and cheese casserole is simpler than you might think, especially with a few insider tips. These pointers will help you navigate the cooking process, troubleshoot common issues, and even customize the dish to your liking.
- A Touch of Vermouth (or a Simple Substitute): I often incorporate dry vermouth into this recipe, as it adds a subtle depth and a sophisticated hint of flavor to the ham and shallot mixture. However, if vermouth isn’t on hand or you prefer an alcohol-free alternative, don’t hesitate to substitute it with an equal amount of water or, for an extra layer of savoriness, chicken broth. Both options work beautifully to deglaze the pan and infuse the ham and peas with moisture and flavor.
- Customize Your Veggies: Not a fan of peas? No worries! This casserole is incredibly adaptable. Feel free to substitute peas with your favorite vegetables. Diced broccoli florets, chopped spinach (sautéed until wilted), corn, or even finely chopped bell peppers would be excellent additions. This allows you to tailor the dish to your family’s preferences or seasonal availability.
- The Art of the Roux: The heart of any good cheese sauce is a perfectly made roux. This mixture of melted butter and flour is crucial for thickening your sauce to a luxurious consistency. Whisk it constantly over low heat until it forms a smooth paste, then gradually add the milk while continuing to whisk. Patience here is key; a well-made roux ensures a silky, lump-free cheese sauce that clings beautifully to every noodle.
- Pasta Perfection: While this recipe traditionally calls for elbow macaroni, you have the freedom to use any pasta shape that makes you happy! Shells, rotini, penne, or even cavatappi are fantastic alternatives that can hold the creamy sauce equally well. Just ensure to cook your chosen pasta to al dente according to package directions before combining it with the sauce. Remember, the pasta will continue to cook slightly in the oven.
- Crunchy Topping Choices: Panko breadcrumbs are specified for their superior crispiness, creating a delightful textural contrast to the creamy interior. However, any type of cracker crumbs or traditional breadcrumbs will work just as effectively. For an extra layer of flavor and crunch, you could even experiment with crushed butter crackers or a sprinkle of grated Parmesan cheese mixed with the breadcrumbs.
You’ll find all the precise measurements, detailed ingredients, and step-by-step instructions in the printable recipe version at the very end of this post. But before you jump ahead, these step-by-step photos and additional insights are here to help you visualize each stage of making this incredible dish. You can always Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom of the page.
How to Make Mac & Cheese Casserole with Ham & Peas: A Step-by-Step Guide
Making this delightful casserole is a straightforward process, broken down into simple steps to ensure a perfect result every time. Follow along for a smooth cooking experience.
- Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly spray or butter a 13×9 inch baking pan. This non-stick preparation ensures your casserole bakes evenly and releases easily for serving.
- Boil the Pasta Water: Place a covered stock pot filled with water on high heat to bring it to a rolling boil. Don’t forget to generously salt the water – this is your only chance to season the pasta itself!
- Sauté Ham and Shallots: In a 10-inch skillet, heat olive oil over medium-high heat. Add the thinly sliced shallots and sauté until they become beautifully golden brown and fragrant, which usually takes about 2 to 3 minutes. Next, add the diced ham and continue to sauté until the meat begins to brown slightly, for approximately 2 minutes. Pour in the vermouth (or chicken broth/water) and simmer until the liquid has almost entirely evaporated, typically about one minute, allowing the ham to absorb the rich flavors. Finally, add the frozen peas and cook for a few more minutes, just until they are tender-crisp. Remove this mixture from the heat and set aside.
- Craft the Creamy Cheese Sauce: While your pasta water boils and the ham cooks, melt the unsalted butter in a heavy-bottomed saucepan over low heat. In a separate small bowl, combine the all-purpose flour, salt, pepper, paprika, and dry mustard. Once the butter has fully melted, add the flour mixture to the butter and vigorously whisk to create a smooth roux. Continue whisking as you slowly pour in the milk, ensuring no lumps form. Increase the heat slightly to medium-low and continue whisking frequently. The mixture will gradually thicken. You might see a few bubbles, which is normal, but avoid bringing it to a full boil; the goal is just to achieve a thick, creamy consistency.
- Melt the Cheeses: As soon as the sauce has thickened, remove the saucepan from the heat. Immediately add the shredded sharp cheddar, smoked gouda, and American cheeses. Whisk continuously until all the cheeses are completely melted and the sauce is perfectly smooth and homogenous. The residual heat from the sauce is usually enough to melt the cheese without overcooking it.
- Combine Pasta and Sauce: By now, your pasta water should be boiling. Cook the elbow macaroni according to package directions until al dente. Drain the macaroni thoroughly, but do not rinse it! The starch on the noodles helps the cheese sauce adhere better. Transfer the drained macaroni to a large mixing bowl. Pour the rich, creamy cheese sauce over the macaroni and stir gently to ensure every noodle is evenly coated.
- Assemble and Bake the Casserole: Gently fold the sautéed shallot and pea mixture into the macaroni and cheese. Pour the entire macaroni and cheese mixture into your prepared 13×9 inch baking pan. For that irresistible golden crust, generously top the casserole with panko bread crumbs. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
This macaroni and cheese casserole has quickly become a cherished addition to our monthly meal rotation, and we are confident it will become a new family favorite for you too. Hope you enjoy every comforting bite!
Creative Variations & Customizations
While this recipe is fantastic as is, feel free to unleash your creativity and customize it to suit your taste buds. Here are a few ideas to get you started:
- Cheese Blends: Experiment with different cheese combinations. Gruyere adds a nutty flavor, mozzarella brings extra stretchiness, and a touch of Monterey Jack or pepper jack can introduce a subtle kick. A blend of 3-4 cheeses often yields the most complex flavor profile.
- Extra Veggies: Boost the nutritional value and color by adding more vegetables. Sautéed mushrooms, steamed corn, sun-dried tomatoes, or even a handful of fresh spinach (stirred in at the end) can be wonderful additions.
- Alternate Proteins: If ham isn’t your preference, consider other proteins. Cooked shredded chicken, crispy bacon bits, browned ground sausage, or even smoked turkey can be excellent substitutes, each bringing a unique flavor to the casserole.
- Spice It Up: For those who love a bit of heat, a pinch of cayenne pepper or a dash of hot sauce stirred into the cheese sauce can add a delightful warmth. A grating of fresh nutmeg also beautifully enhances the cheesy flavor.
Serving Suggestions for Your Casserole
This ham and pea mac and cheese casserole is a substantial meal on its own, but a few simple accompaniments can elevate it even further. A fresh, crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the casserole. A side of steamed green beans or asparagus can also add a nice touch of freshness. For a truly indulgent meal, consider serving it with a warm, crusty bread to soak up any extra cheesy goodness.
Storage and Reheating Tips
Leftovers of this delicious casserole are a treat! To store, allow the casserole to cool completely, then cover it tightly with aluminum foil or transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days.
To reheat, individual portions can be warmed in the microwave until heated through, adding a splash of milk to maintain creaminess if needed. For a whole casserole, cover it with foil and reheat in a preheated oven at 325°F (160°C) for 20-30 minutes, or until bubbling and hot in the center. Uncover for the last 5-10 minutes if you want to re-crisp the breadcrumb topping.
Frequently Asked Questions (FAQ)
- Can I make this casserole ahead of time? Yes, absolutely! You can assemble the entire casserole (without baking) and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking, and you might need to add an extra 5-10 minutes to the baking time.
- Can I freeze this mac and cheese casserole? Yes, this casserole freezes well! Assemble the casserole in a freezer-safe dish, cover it tightly with plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed.
- What if my cheese sauce is lumpy? Lumps usually occur if the flour mixture wasn’t fully incorporated into the butter for the roux, or if the milk was added too quickly. To fix a lumpy sauce, you can carefully pass it through a fine-mesh sieve, or use an immersion blender to smooth it out before adding the cheese.
- Why didn’t my mac and cheese thicken? This often happens if the roux wasn’t cooked long enough or if the heat was too low during the thickening stage. Ensure your roux has a paste-like consistency, and gradually increase the heat to a gentle simmer while whisking, allowing the sauce to thicken properly.
More Mac & Cheese Recipes to Explore
If you loved this comforting casserole, you’ll be thrilled to discover more delicious macaroni and cheese creations on our blog. Each recipe offers a unique twist on this classic dish, perfect for any occasion.
- Creamy Crockpot Macaroni & Cheese
- Mom’s Baked Mac & Cheese
- Bacon Cheeseburger Casserole
Don’t stop there! Check out all of our macaroni and cheese recipes here for even more cheesy inspiration.
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Macaroni and Cheese with Ham, Peas and Shallots
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the Macaroni & Cheese:
- 1 pound box dried elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp dry mustard
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded smoked gouda cheese
- ½ cup shredded American cheese
For the add-ins:
- 1 tablespoon olive oil
- 2 large shallots thinly sliced
- 10 ounces cooked ham cut into small dice
- ¼ cup dry vermouth or chicken broth
- 1 cup frozen peas
Topping:
- ¾ cup panko bread crumbs
Things You’ll Need
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13×9 baking dish
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Stockpot
Before You Begin
- I use vermouth in this recipe, however you can substitute with water or chicken broth for an equally delicious result.
- Not a fan of peas? Try substituting with other favorites like diced broccoli, corn, or sautéed spinach.
- You will make a roux using butter and flour, which is key to achieving a smooth and thick cheese sauce. Whisk consistently to avoid lumps.
- This recipe calls for traditional elbow macaroni, but feel free to use any pasta shape you prefer, such as shells, penne, or rotini.
- While Panko breadcrumbs are recommended for extra crispiness, any type of cracker or breadcrumb will work wonderfully for the topping.
Instructions
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Preheat oven to 350°F (175°C). Lightly spray or butter a 13×9 inch baking dish to prevent sticking.
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Place a covered stock pot of water on high heat to bring it to a rolling boil. Remember to generously salt the water for flavor.
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Heat olive oil over medium-high heat in a 10-inch skillet. Sauté shallots until golden brown, about 2 to 3 minutes. Add diced ham and continue to sauté until the meat begins to brown, approximately 2 minutes. Add vermouth (or chicken broth/water) and simmer until the liquid almost evaporates, about a minute. Stir in frozen peas and cook for a few more minutes until tender-crisp. Set aside.
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Meanwhile, over low heat, melt the unsalted butter in a heavy-bottomed saucepan. Combine flour, salt, pepper, paprika, and dry mustard in a small bowl. When the butter has melted, add the flour mixture to the butter and use a whisk to combine thoroughly, creating your roux. Continue whisking as you slowly add the milk, whisking constantly to combine all ingredients smoothly. Turn up the heat slightly to medium-low, and whisking often, thicken the mixture. You may see occasional bubbles, but ensure it does not come to a full boil; simply thicken until creamy.
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When the sauce is thickened, remove it from the heat. Add the shredded sharp cheddar, smoked gouda, and American cheeses, using the whisk to combine until all cheeses are completely melted and the sauce is homogenous and smooth.
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Drain the cooked macaroni (do not rinse, as the starch helps the cheese stick to the noodles) and place it in a large bowl. Pour the prepared cheese sauce over the macaroni and stir to coat well.
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Stir the shallot and pea mixture into the macaroni and cheese until evenly distributed. Pour the entire macaroni and cheese mixture into the 13×9 inch baking pan and top generously with the panko bread crumbs. Bake for 20 minutes, or until golden brown and bubbly. Serve hot and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog March 5, 2011. It has been updated and expanded to provide even more helpful tips and delicious insights.