Macaroni and cheese has long been a classic comfort food in American kitchens. Still, when you add smoky bacon and hearty ham, you elevate this familiar dish into a true family favorite.
This mac and cheese is both satisfying and incredibly simple to make. With a creamy cheese sauce, savory bites of meat, and tender pasta, it's the kind of meal you can put together quickly but still be proud to serve. Whether you are cooking for a busy weeknight or need a dish that pleases a crowd, this recipe consistently delivers, making it a staple in any kitchen.
This recipe starts with a traditional roux, then builds a silky sauce with milk and a blend of mozzarella and cheddar cheese. The addition of bacon and ham brings smoky, salty notes that cut through the richness of the cheese, while onion and thyme round out the flavor and make the dish aromatic without being overwhelming.
The result is a creamy, deeply flavorful mac and cheese that appeals to all ages. It's a straightforward, comforting dish that comes together in about half an hour and uses common pantry and refrigerator staples.
Why This Recipe Works
This macaroni and cheese with ham is easy to make, ready in about half an hour, and uses ingredients you probably already have. It's family-friendly, crowd-pleasing, and endlessly adaptable. Whether you have leftover ham or just want to try something different, this dish won't disappoint.
Ingredients Needed
- Neutral oil: Any vegetable, canola, or mild olive oil works well for sautéing.
- Bacon: Smoked bacon gives the most flavor. Thick-cut adds texture, but regular bacon crisps up nicely. Turkey bacon is an option if preferred.
- Ham: Ham steak, leftover baked ham, thick-sliced deli ham, or canned ham all work well.
- Onion: Yellow onion is classic.
- Thyme: Dried or fresh thyme both work; dried is easy and convenient.
- Unsalted butter: For making the roux.
- All-purpose flour: To thicken the sauce.
- Milk: Whole milk gives the richest sauce, but 2% is a good substitute.
- Salt and black pepper: For seasoning; taste as you go.
- Cheese (mozzarella and cheddar): Mozzarella for creaminess and cheddar for classic flavor. Monterey Jack or Colby can be substituted for cheddar. Shred your own cheese for the smoothest result.
- Pasta: Elbow macaroni is traditional, but cavatappi, shells, rotini, or penne are all great alternatives. Gluten-free, whole wheat, or high-protein pastas work too, use what fits your needs.
Step-by-Step Instructions
Step 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook just until al dente. Drain and set aside. Cooking the pasta slightly under ensures it doesn't become mushy when mixed with the cheese sauce.
Step 2. Cook the Bacon and Ham: Heat the oil in a large skillet over medium-high heat. Add the chopped bacon and cook until it starts to render its fat and turns golden. Toss in the cubed ham, chopped onion, and thyme. Cook until the onion is soft, and everything smells savory and delicious, stirring often so nothing burns. Remove this mixture from the skillet and set it aside for later.
Step 3. Make the Roux: In the same skillet, lower the heat to medium and add the butter. When the butter has melted, sprinkle in the flour and whisk it constantly for about a minute. This step creates the base for a creamy, lump-free sauce.
Step 4. Build the Cheese Sauce: Slowly pour in the milk, whisking as you go to keep the sauce smooth. Season with salt and black pepper. Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon. Take the skillet off the heat before adding the cheese.
Step 5. Add the Cheese: Add the shredded mozzarella and cheddar to the hot sauce. Stir until both cheeses are completely melted and the sauce is velvety. If the sauce seems too thick, you can always add another splash of milk.
Step 6. Combine Everything: Return the cooked pasta, bacon, ham, and onion mixture to the skillet with the cheese sauce. Stir everything together until the pasta and meats are evenly coated and the mixture is steaming hot. Serve right away for the creamiest texture.
Chef's Tips
- Don't overcook the pasta. It will soften further when mixed with the sauce.
- Remove the skillet from the heat before adding the cheese.
- Taste and adjust the seasoning before combining everything.
- If the sauce thickens too much, add a splash of milk before serving or reheating.
How to Store Leftovers
Refrigerate any leftovers in a sealed container for up to three days. Reheat gently on the stove or in the microwave with a splash of milk to keep the sauce creamy. Freezing is possible, but the texture may become a little grainy after thawing.
What to Serve With This Mac and Cheese
This dish is rich and filling, so it pairs best with light, fresh sides. A green salad with a vinaigrette, steamed broccoli, roasted vegetables, or sliced tomatoes all complement the creamy pasta perfectly. For a classic American meal, corn on the cob, sautéed spinach, coleslaw, and corn muffins.
More Pasta Recipes
- Orzo Pasta Salad
- Ham and Pasta Salad
- Spanish Chorizo and Tomato Pasta Bake
- No-Boil Mac And Cheese
- Baked Pumpkin Mac And Cheese
📖 Recipe
Macaroni And Cheese With Ham
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped bacon small dice
- 1 cup cubed ham
- ½ cup chopped yellow onion
- 2 tablespoons dried thyme
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups shredded cheese a combination of mozzarella and cheddar
- 8 ounces elbow macaroni cooked and drained
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chopped bacon and cook for 1-2 minutes, just until it begins to render and lightly brown.
- Add the cubed ham, chopped onion, and fresh thyme.
- Cook, stirring occasionally, until lightly browned and fragrant, about 3 minutes total.
- Remove the mixture from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter.
- Once melted, add the flour and cook, whisking constantly, for 1 minute to form a smooth roux.
- Slowly whisk in the milk, followed by the salt and black pepper.
- Increase heat slightly and bring to a gentle boil, whisking constantly.
- Reduce heat to medium-low and cook until thickened, about 2 minutes.
- Remove from heat.
- Stir in the shredded mozzarella and cheddar cheese, mixing until fully melted and smooth.
- Add the bacon and ham mixture along with the cooked macaroni.
- Stir until everything is evenly coated and heated through.
- Serve warm.
Notes
- Any type of ham may be used, including leftover baked ham, ham steak, thick-cut deli ham, or canned ham. Avoid thin-sliced sandwich ham, as it tends to dissolve into the sauce.
- Smoked bacon provides the best depth of flavor. Turkey bacon may be substituted if preferred.
- Elbow macaroni is traditional, but other short pasta shapes such as shells, cavatappi, or rotini work equally well.
- When reheating leftovers, add a splash of milk and reheat gently to maintain a creamy consistency.
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