Pioneer Woman Mac and Cheese with Ham Recipe

Pioneer Woman Mac and Cheese with Ham is a creamy American pasta dinner that’s perfect for using up leftover holiday ham. This family favorite uses elbow macaroni, sharp cheddar, and plenty of whole milk to create a rich, cheesy sauce.

The first time I made this, I rushed the step where you add the milk to the flour and butter. Now I always pour it in a tiny bit at a time. If you dump it all in at once, you’ll get flour lumps that never quite go away no matter how hard you whisk.

The ham needs to be cut into small, even cubes so it spreads through every bite of the pasta. I’ve found that using a salty, smoked ham gives the best flavor against the mild cream sauce. It’s the kind of meal that makes everyone at the table go quiet because they’re too busy eating.

Pioneer Woman Mac and Cheese with Ham Ingredients

For the Pasta and Ham

• 1 pound (450g) elbow macaroni
• 2 cups (300g) cooked ham, diced into small cubes
• 1/2 cup (115g) unsalted butter
• 1/4 cup (30g) all-purpose flour

For the Cheese Sauce

• 4 cups (950ml) whole milk
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (1g) black pepper
• 1/4 teaspoon (1g) seasoned salt
• 4 cups (450g) sharp cheddar cheese, grated
• 1/2 cup (120ml) heavy cream

How To Make Pioneer Woman Mac and Cheese with Ham

• 1. Boil the pasta: Bring a large pot of salted water to a boil and cook the macaroni for about 2 minutes less than the package says. Drain the pasta in a colander and set it aside while you work on the sauce.
• 2. Make the roux: Melt the butter in a large pot over medium-low heat and sprinkle in the flour. Whisk the mixture constantly for about 1 minute until it looks like a light golden paste.
• 3. Add the milk: Pour the milk into the pot very slowly while whisking hard the entire time. Keep whisking until the mixture is smooth and starts to thicken up slightly.
• Doing this slowly prevents the flour from clumping together into little balls. If you see lumps forming, stop pouring the milk and whisk vigorously until they disappear before adding more liquid.
• 4. Season the sauce: Stir in the salt, black pepper, and seasoned salt once the milk mixture is warm. Turn the heat down to low so the bottom doesn’t scorch.
• 5. Melt the cheese: Add the grated cheddar cheese one handful at a time and stir until it’s completely melted. Pour in the heavy cream at the end to make the sauce extra smooth.
• 6. Combine everything: Stir the cooked macaroni and the diced ham into the cheese sauce until every piece of pasta is coated. Serve it immediately while the sauce is still hot and runny.

Recipe Tips

• Grate your own cheese. Pre-shredded cheese from a bag is coated in potato starch to keep it from sticking, which makes the sauce feel gritty. Buying a block and grating it yourself ensures the cheese melts into a silky liquid.
• Underbake the pasta slightly. If you cook the macaroni until it’s soft in the water, it will turn into mush when it hits the hot cheese sauce. Taking it out 2 minutes early keeps the noodles firm enough to hold their shape.
• Keep the milk cold. Using cold milk straight from the fridge actually helps prevent lumps when you add it to the hot butter and flour. The temperature difference gives you more time to whisk the paste into the liquid before it thickens.
• Warm your ham first. If you’re using ham straight from the fridge, let it sit on the counter for 20 minutes before adding it to the pot. Cold ham can chill the cheese sauce too quickly and make it tighten up before you’re ready to serve.
• Save some pasta water. Keep a small cup of the starchy water from the pasta pot before you drain it. If the cheese sauce looks too thick after you add the macaroni, a splash of this water will thin it out without losing any flavor.
• Store leftover ham properly. Wrap your extra ham tightly in plastic wrap or foil before putting it in a container. This prevents the edges from getting tough and dry so it stays tender for the next time you make this dish.

What To Serve With Mac and Cheese with Ham

A simple green salad with a sharp vinaigrette helps balance the richness of the cheese. I usually toss together some romaine lettuce and sliced cucumbers with a bit of lemon juice and olive oil.

Roasted broccoli or steamed green beans also make a great side dish for this pasta. If you want something a bit sweeter, a side of honey-glazed carrots provides a nice change of pace from the salty ham.

How To Store Mac and Cheese with Ham

• Fridge: Put any leftovers in an airtight container once they’ve cooled down to room temperature. It will stay fresh in the fridge for up to 3 days.
• Reheat: The best way to warm this up is in a saucepan over low heat with a splash of milk to bring the sauce back to life. You can use a microwave for 1 or 2 minutes, but the cheese might get a bit oily if it gets too hot.
• Freeze: This dish doesn’t freeze well because the dairy in the sauce tends to separate and get grainy when it thaws. It’s much better to eat it fresh or within a few days of making it.

Pioneer Woman Mac and Cheese with Ham Nutrition Facts

Per serving (1 of 6):

• Calories: 680 kcal
• Protein: 32g
• Fat: 38g
• Carbohydrates: 54g
• Sugar: 9g
• Sodium: 1450mg

FAQs

Can I use a different type of cheese in Pioneer Woman Mac and Cheese with Ham?

Yes, you can swap the cheddar for Monterey Jack or Gruyere if you want a different flavor. Just make sure you use a cheese that melts well and isn’t too hard or aged.

Why is my cheese sauce grainy?

The sauce usually turns grainy if the heat was too high when you added the cheese or if you used pre-shredded bags. Keep the burner on low and stir gently until the cheese just barely disappears into the milk.

Can I bake this Pioneer Woman Mac and Cheese with Ham in the oven?

Yes, you can pour the mixture into a baking dish, top it with extra cheese, and bake at 350°F (175°C) for 20 minutes. It will be less creamy than the stovetop version, but you’ll get a nice crust on top.

What’s the best pasta shape to use?

Elbow macaroni is traditional because the hollow center traps the cheese sauce perfectly. Large shells or penne also work well because they have ridges that help the sauce stick to the outside of the pasta.

Can I add vegetables to this recipe?

Yes, stirring in some frozen peas or cooked broccoli at the very end is a great way to add color. Make sure the vegetables are drained well so they don’t water down the cheese sauce.

Try More Pioneer Woman Recipes:

• Pioneer Woman Fancy Mac and Cheese Recipe
• Pioneer Woman Butternut Squash Mac and Cheese Recipe
• Pioneer Woman Chili Mac and Cheese Recipe