Ultra-Cheesy Baked Ham Mac & Cheese
You just want 4 cups of cheese
Serves 4 generously
Pasta
8 oz elbow macaroni
Cheese sauce
2 tbsp butter
2 tbsp flour
¾ cup evaporated milk
½ cup heavy cream
½ to ¾ cup regular milk, as needed
2 tsp to 1 tbsp dry mustard
½ tsp garlic powder
black pepper
salt, lightly
Cheese blend, 4 cups total
1½ cups sharp cheddar
1 cup medium cheddar
½ cup Gruyère cheddar
¼ cup smoked cheddar
¼ cup pepper jack
¼ cup Parmesan
¼ cup low-moisture shredded mozzarella
Ham
1 to 1½ cups diced ham
Breadcrumb topping
½ cup panko or breadcrumbs
1 tbsp melted butter
2 tbsp Parmesan
black pepper
Method
Heat oven to 375°F.
Cook the macaroni in salted water until just shy of al dente, about 1–2 minutes less than the package directions. Drain.
Meanwhile, melt 2 tbsp butter in a saucepan over medium heat.
Whisk in 2 tbsp flour and cook for about 1–2 minutes.
Slowly whisk in:
¾ cup evaporated milk
½ cup heavy cream
½ cup regular milk
Cook, whisking, until slightly thickened.
Turn the heat to low.
Stir in:
2 tsp dry mustard to start
½ tsp garlic powder
black pepper
Add the cheese gradually, stirring until smooth:
1½ cups sharp cheddar
1 cup medium cheddar
½ cup Gruyère cheddar
¼ cup smoked cheddar
¼ cup pepper jack
¼ cup Parmesan
¼ cup mozzarella
Taste the sauce. If you want the mustard to come through more strongly, add more dry mustard, up to 1 tbsp total.
If the sauce seems too thick, add more regular milk a splash at a time, up to about ¼ cup more.
Stir in the cooked macaroni and 1 to 1½ cups diced ham.
Pour into a buttered 8x8-inch baking dish or similar.
For the topping, mix:
½ cup breadcrumbs
1 tbsp melted butter
2 tbsp Parmesan
black pepper
Sprinkle over the mac and cheese.
Bake at 375°F for 20–25 minutes, until bubbling around the edges and browned on top.
Let sit about 10 minutes before serving.