Name: Macaroni and Cheese Casserole with Ham and Peas Recipe
Ingredients: Elbow Macaroni: The foundation of our casserole, elbow macaroni is the classic choice for mac and cheese, and for good reason. Its curved shape is perfect for trapping all that luscious cheese sauce, ensuring every bite is cheesy and satisfying. Choosing Your Macaroni: Opt for good quality elbow macaroni. Look for brands that are made from durum wheat semolina, as this will result in pasta that holds its shape well and has a pleasant texture. Avoid overly processed or cheap brands, as they can become mushy during baking.; Quantity: We’ll need 1 pound (16 ounces) of dried elbow macaroni for this recipe. This amount will provide a generous serving for a family dinner or a small gathering.; Variations: While elbow macaroni is traditional, you can experiment with other pasta shapes. Cavatappi (corkscrew pasta) or shells would also work well, offering different textures and visual appeal. Just ensure you use a similar weight of pasta.; Butter: Butter is the soul of our creamy cheese sauce and provides richness and flavor that margarine or oil simply can’t replicate. We’ll be using butter in two key stages: for the roux and for dotting the top of the casserole for extra golden-brown goodness. Salted vs. Unsalted Butter: For this recipe, unsalted butter is recommended. This allows you to control the overall saltiness of the dish, especially since cheese and ham are inherently salty. If you only have salted butter, you may want to reduce the amount of added salt later in the recipe.; Quality Matters: Using high-quality butter, preferably European-style butter with a higher fat content, will result in a richer and more flavorful cheese sauce.; Quantity: We’ll need 1/2 cup (1 stick) of butter, divided. Most of this will be used in the cheese sauce, with a tablespoon or two reserved for topping.; All-Purpose Flour: Flour is the magic ingredient that thickens our cheese sauce, creating a smooth and velvety texture. When combined with butter, it forms a roux, the base for many classic sauces. Type of Flour: All-purpose flour is perfect for this recipe. It provides the right amount of thickening power without altering the flavor significantly.; Measuring Flour: Accurately measuring flour is crucial for a smooth sauce. The best way to measure flour is by using the “spoon and level” method. Spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife or a straight edge. Avoid scooping flour directly from the bag, as this can compact the flour and lead to using too much.; Quantity: We’ll need 1/2 cup of all-purpose flour.; Milk: Milk is the liquid component of our cheese sauce, thinning the roux and creating a creamy base for the cheese to melt into. The type of milk you use will affect the richness and flavor of the sauce. Whole Milk vs. Lower Fat Milk: For the creamiest and most decadent mac and cheese, whole milk is highly recommended. The higher fat content contributes to a richer texture and flavor. However, you can use 2% milk for a slightly lighter version, or even 1% or skim milk if you’re looking to reduce the fat content. Just be aware that lower-fat milk might result in a slightly less creamy sauce.; Quantity: We’ll need 4 cups of milk.; Evaporated Milk: Evaporated milk is a secret weapon for extra creamy mac and cheese. It adds richness and helps to prevent the sauce from becoming grainy. It also contributes a subtle tanginess that complements the cheese. Sweetened vs. Unsweetened: Make sure to use unsweetened evaporated milk for this recipe. Sweetened condensed milk is a different product and is not suitable.; Quantity: We’ll need one 12-ounce can of evaporated milk.; Shredded Cheddar Cheese: Cheddar cheese is the quintessential cheese for mac and cheese, providing a sharp, savory flavor and excellent melting properties. Sharp vs. Mild Cheddar: For a more pronounced cheese flavor, opt for sharp or extra-sharp cheddar cheese. Mild cheddar will result in a milder, more subtle cheese flavor. You can even use a combination of sharp and mild cheddar for a balanced flavor profile.; Pre-Shredded vs. Block Cheese: While pre-shredded cheese is convenient, grating your own cheese from a block is highly recommended. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder its melting ability and result in a slightly grainy sauce. Block cheese melts much smoother and creamier.; Quantity: We’ll need 4 cups of shredded cheddar cheese, divided. Reserve some for topping the casserole.; Shredded Monterey Jack Cheese: Monterey Jack cheese is a fantastic addition to mac and cheese because of its incredibly smooth and melty texture. It complements the cheddar beautifully, adding extra creaminess and a mild, buttery flavor. Variations: If you can’t find Monterey Jack, you can substitute with mozzarella or provolone cheese. These cheeses also melt well and offer mild, milky flavors.; Quantity: We’ll need 2 cups of shredded Monterey Jack cheese.; Cooked Ham: Ham adds a savory, slightly salty, and smoky element to the casserole, transforming it from a simple side dish into a hearty and satisfying main course. Type of Ham: You can use diced cooked ham steak, leftover holiday ham, or even deli ham for this recipe. For a richer flavor, consider using smoked ham.; Diced vs. Cubed: Dicing the ham into small pieces ensures it is evenly distributed throughout the casserole and easy to eat. You can dice it into 1/4-inch or 1/2-inch cubes.; Quantity: We’ll need 2 cups of diced cooked ham.; Frozen Peas: Peas add a touch of sweetness, freshness, and vibrant green color to the casserole, balancing the richness of the cheese and ham. Frozen vs. Fresh vs. Canned Peas: Frozen peas are the best choice for this recipe. They retain their sweetness and texture better than canned peas, which can become mushy. Fresh peas require blanching and are more time-consuming.; Adding Peas: It’s important to add the frozen peas towards the end of the cooking process or even just before baking. Adding them too early can cause them to become overcooked and lose their bright green color and sweetness.; Quantity: We’ll need 1 cup of frozen peas.; Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the casserole. It balances the richness of the cheese and butter and brings out the savory notes of the ham. Type of Salt: Kosher salt or sea salt is recommended for cooking. They are less salty by volume than table salt, allowing for more controlled seasoning.; Seasoning to Taste: Start with a smaller amount of salt and then taste and adjust as needed. Remember that cheese and ham are already salty, so be mindful not to oversalt.; Quantity: We’ll need approximately 1 teaspoon of salt, or to taste.; Black Pepper: Black pepper adds a subtle warmth and spice that complements the creamy cheese sauce and savory ham. Freshly Ground vs. Pre-Ground: Freshly ground black pepper is always preferable for its superior flavor and aroma. Pre-ground pepper tends to lose its potency over time.; Quantity: We’ll need 1/2 teaspoon of black pepper, or to taste.; Paprika (Optional): Paprika, especially smoked paprika, adds a touch of color and smoky flavor to the casserole. It’s optional but highly recommended for enhancing the visual appeal and adding another layer of flavor complexity. Sweet vs. Smoked Paprika: Sweet paprika provides a mild, slightly sweet flavor and vibrant red color. Smoked paprika adds a smoky depth that pairs wonderfully with ham and cheese. You can use either or a combination of both.

Ingredients

Elbow Macaroni: The foundation of our casserole, elbow macaroni is the classic choice for mac and cheese, and for good reason. Its curved shape is perfect for trapping all that luscious cheese sauce, ensuring every bite is cheesy and satisfying.
- Choosing Your Macaroni: Opt for good quality elbow macaroni. Look for brands that are made from durum wheat semolina, as this will result in pasta that holds its shape well and has a pleasant texture. Avoid overly processed or cheap brands, as they can become mushy during baking.
- Quantity: We’ll need 1 pound (16 ounces) of dried elbow macaroni for this recipe. This amount will provide a generous serving for a family dinner or a small gathering.
- Variations: While elbow macaroni is traditional, you can experiment with other pasta shapes. Cavatappi (corkscrew pasta) or shells would also work well, offering different textures and visual appeal. Just ensure you use a similar weight of pasta.

Butter: Butter is the soul of our creamy cheese sauce and provides richness and flavor that margarine or oil simply can’t replicate. We’ll be using butter in two key stages: for the roux and for dotting the top of the casserole for extra golden-brown goodness.
- Salted vs. Unsalted Butter: For this recipe, unsalted butter is recommended. This allows you to control the overall saltiness of the dish, especially since cheese and ham are inherently salty. If you only have salted butter, you may want to reduce the amount of added salt later in the recipe.
- Quality Matters: Using high-quality butter, preferably European-style butter with a higher fat content, will result in a richer and more flavorful cheese sauce.
- Quantity: We’ll need 1/2 cup (1 stick) of butter, divided. Most of this will be used in the cheese sauce, with a tablespoon or two reserved for topping.

All-Purpose Flour: Flour is the magic ingredient that thickens our cheese sauce, creating a smooth and velvety texture. When combined with butter, it forms a roux, the base for many classic sauces.
- Type of Flour: All-purpose flour is perfect for this recipe. It provides the right amount of thickening power without altering the flavor significantly.
- Measuring Flour: Accurately measuring flour is crucial for a smooth sauce. The best way to measure flour is by using the “spoon and level” method. Spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife or a straight edge. Avoid scooping flour directly from the bag, as this can compact the flour and lead to using too much.
- Quantity: We’ll need 1/2 cup of all-purpose flour.

Milk: Milk is the liquid component of our cheese sauce, thinning the roux and creating a creamy base for the cheese to melt into. The type of milk you use will affect the richness and flavor of the sauce.
- Whole Milk vs. Lower Fat Milk: For the creamiest and most decadent mac and cheese, whole milk is highly recommended. The higher fat content contributes to a richer texture and flavor. However, you can use 2% milk for a slightly lighter version, or even 1% or skim milk if you’re looking to reduce the fat content. Just be aware that lower-fat milk might result in a slightly less creamy sauce.
- Quantity: We’ll need 4 cups of milk.

Evaporated Milk: Evaporated milk is a secret weapon for extra creamy mac and cheese. It adds richness and helps to prevent the sauce from becoming grainy. It also contributes a subtle tanginess that complements the cheese.
- Sweetened vs. Unsweetened: Make sure to use unsweetened evaporated milk for this recipe. Sweetened condensed milk is a different product and is not suitable.
- Quantity: We’ll need one 12-ounce can of evaporated milk.

Shredded Cheddar Cheese: Cheddar cheese is the quintessential cheese for mac and cheese, providing a sharp, savory flavor and excellent melting properties.
- Sharp vs. Mild Cheddar: For a more pronounced cheese flavor, opt for sharp or extra-sharp cheddar cheese. Mild cheddar will result in a milder, more subtle cheese flavor. You can even use a combination of sharp and mild cheddar for a balanced flavor profile.
- Pre-Shredded vs. Block Cheese: While pre-shredded cheese is convenient, grating your own cheese from a block is highly recommended. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder its melting ability and result in a slightly grainy sauce. Block cheese melts much smoother and creamier.
- Quantity: We’ll need 4 cups of shredded cheddar cheese, divided. Reserve some for topping the casserole.

Shredded Monterey Jack Cheese: Monterey Jack cheese is a fantastic addition to mac and cheese because of its incredibly smooth and melty texture. It complements the cheddar beautifully, adding extra creaminess and a mild, buttery flavor.
- Variations: If you can’t find Monterey Jack, you can substitute with mozzarella or provolone cheese. These cheeses also melt well and offer mild, milky flavors.
- Quantity: We’ll need 2 cups of shredded Monterey Jack cheese.

Cooked Ham: Ham adds a savory, slightly salty, and smoky element to the casserole, transforming it from a simple side dish into a hearty and satisfying main course.
- Type of Ham: You can use diced cooked ham steak, leftover holiday ham, or even deli ham for this recipe. For a richer flavor, consider using smoked ham.
- Diced vs. Cubed: Dicing the ham into small pieces ensures it is evenly distributed throughout the casserole and easy to eat. You can dice it into 1/4-inch or 1/2-inch cubes.
- Quantity: We’ll need 2 cups of diced cooked ham.

Frozen Peas: Peas add a touch of sweetness, freshness, and vibrant green color to the casserole, balancing the richness of the cheese and ham.
- Frozen vs. Fresh vs. Canned Peas: Frozen peas are the best choice for this recipe. They retain their sweetness and texture better than canned peas, which can become mushy. Fresh peas require blanching and are more time-consuming.
- Adding Peas: It’s important to add the frozen peas towards the end of the cooking process or even just before baking. Adding them too early can cause them to become overcooked and lose their bright green color and sweetness.
- Quantity: We’ll need 1 cup of frozen peas.

Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the casserole. It balances the richness of the cheese and butter and brings out the savory notes of the ham.
- Type of Salt: Kosher salt or sea salt is recommended for cooking. They are less salty by volume than table salt, allowing for more controlled seasoning.
- Seasoning to Taste: Start with a smaller amount of salt and then taste and adjust as needed. Remember that cheese and ham are already salty, so be mindful not to oversalt.
- Quantity: We’ll need approximately 1 teaspoon of salt, or to taste.

Black Pepper: Black pepper adds a subtle warmth and spice that complements the creamy cheese sauce and savory ham.
- Freshly Ground vs. Pre-Ground: Freshly ground black pepper is always preferable for its superior flavor and aroma. Pre-ground pepper tends to lose its potency over time.
- Quantity: We’ll need 1/2 teaspoon of black pepper, or to taste.

Paprika (Optional): Paprika, especially smoked paprika, adds a touch of color and smoky flavor to the casserole. It’s optional but highly recommended for enhancing the visual appeal and adding another layer of flavor complexity.
- Sweet vs. Smoked Paprika: Sweet paprika provides a mild, slightly sweet flavor and vibrant red color. Smoked paprika adds a smoky depth that pairs wonderfully with ham and cheese. You can use either or a combination of both.
- Quantity: If using, we’ll need 1/2 teaspoon of paprika.

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Instructions

Preheat the Oven and Prepare Baking Dish: Start by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the casserole in to bake, allowing for even cooking and browning. While the oven preheats, grease a 9×13 inch baking dish. Greasing the dish prevents the casserole from sticking and makes serving and cleanup easier. You can use butter, cooking spray, or even a light coating of oil to grease the dish.

Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Salt the water generously – it should taste like seawater. This seasons the pasta from the inside out. Add the elbow macaroni to the boiling water and cook according to package directions for al dente. “Al dente” means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite. Overcooked macaroni can become mushy in the casserole. Once the macaroni is cooked, drain it well in a colander and set aside. Rinsing the macaroni is generally not recommended for mac and cheese casseroles as the starch on the pasta helps the cheese sauce adhere better.

Prepare the Cheese Sauce (Roux): While the macaroni is cooking, we can start on the cheese sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Once the butter is melted and shimmering, add the all-purpose flour. Whisk constantly and cook for about 1-2 minutes, stirring constantly, until the roux is smooth and pale golden. This process is crucial for cooking out the raw flour taste and creating a smooth base for the sauce. Be careful not to brown the roux too much, as it can affect the color and flavor of the cheese sauce.

Create the Béchamel Sauce: Gradually whisk in the milk and evaporated milk to the roux. Whisk continuously to prevent lumps from forming. Continue whisking and cooking over medium heat until the sauce thickens and comes to a simmer. This may take about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon. If you notice any lumps, you can use an immersion blender or strain the sauce through a fine-mesh sieve for a perfectly smooth consistency.

Melt in the Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese and Monterey Jack cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Adding the cheese gradually and stirring continuously ensures it melts evenly and prevents the sauce from becoming grainy. Keep stirring until you have a luscious, cheesy sauce.

Season the Cheese Sauce: Season the cheese sauce with salt, black pepper, and paprika (if using). Start with the recommended amounts and then taste and adjust seasoning as needed. Remember that cheese and ham are already salty, so be cautious with adding too much salt. The paprika adds a subtle smoky flavor and a touch of color.

Combine Ingredients: Add the cooked and drained macaroni, diced ham, and frozen peas to the cheese sauce. Gently stir everything together until the macaroni, ham, and peas are evenly coated in the cheese sauce. Make sure the peas are distributed throughout the casserole.

Pour into Baking Dish and Top: Pour the macaroni and cheese mixture into the prepared greased baking dish, spreading it evenly. If desired, sprinkle the remaining shredded cheddar cheese over the top of the casserole. This extra cheese on top will create a golden-brown and bubbly crust during baking. You can also dot the top with a few pats of butter for added richness and browning.

Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is golden brown. The baking time may vary slightly depending on your oven. Check for doneness by inserting a knife into the center of the casserole; it should come out hot.

Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and prevents it from being too runny. Resting also helps to distribute the heat evenly. Serve hot and enjoy your comforting and delicious Macaroni and Cheese Casserole with Ham and Peas!

Nutrition

Serving Size: one normal portion
Calories: 450-550 kcal
Sugar: 5-7g
Sodium: 700-900mg
Fat: 25-35g
Saturated Fat: 15-20g
Trans Fat: 0g
Carbohydrates: 30-40g
Fiber: 2-3g
Protein: 25-30g
Cholesterol: 100-120mg