THE RECIPE JOURNAL · Main Course
Savory Ham and Macaroni Bake
This comforting dish combines tender macaroni with savory ham and a creamy cheese sauce for a hearty meal the whole family will love. It's easy to prepare and perfect for busy weeknights or cozy weekends.
FROM THE KITCHEN • Savory Ham and Macaroni Bake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook it until it’s tender but still has a little bite, about 8 minutes, stirring now and then. Drain the pasta and set it aside.
02
Step 2
In a large saucepan, melt 1/4 cup of butter over medium heat. Whisk in the flour, brown sugar, mustard, salt, and pepper until everything is combined. Slowly pour in the milk and bring the mixture to a gentle simmer. Turn the heat down and keep whisking until the sauce thickens and starts to bubble, which should take about 5 minutes.
03
Step 3
Stir the cooked macaroni, diced ham, and apple slices into the sauce, then transfer everything to a 2-quart casserole dish. In a small bowl, mix the soft bread crumbs with 2 tablespoons of melted butter, then sprinkle this evenly over the top of the casserole.
04
Step 4
Pop the dish into the oven and bake until it’s bubbling and the crumb topping is golden brown, about 35 minutes. Let it cool for a few minutes before serving.
Why you’ll love it
This dish combines creamy pasta with savory ham for a comforting meal. It’s easy to make and perfect for using leftovers. The cheesy topping adds a satisfying golden crust that everyone will enjoy.
How to serve
Serve with a fresh green salad or steamed vegetables to balance the richness. A side of garlic bread or crusty rolls also pairs well and helps soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to keep the topping crispy. You can also freeze portions for up to 2 months; thaw overnight before reheating.
