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Ham and Cheese Pasta Casserole

Ham and Cheese Pasta Casserole

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A fairly cheap and easy casserole that my mom used to make me with ham that was leftover from holidays. I love it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
  4. Sprinkle bread crumbs over the macaroni casserole.
  5. Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.
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The family loved this! I changed it a bit. I cooked 2 cups of pasta until firm. I mixed a 1/2 cup mayo and mixed in about 1 -1 1/2 tsp Sriracha hot sauce, 1 tsp dijon mustard, and garlic salt. When the pasta was done I poured in the mayo sauce along with 2 cups of Cheddar Cheese and montrey Jack cheese but that didn't look like enough so I added a half can of cheddar cheese soup. Then I mixed in 2 cups of ham. I carmalized 1/2 onion, 1 tsp garlic, and pepper and mixed that in with the cheese, mayo and macaroni mixture. Topped with more shredded cheese. Then I sprinkled on the lightly browned Italian bread crumbs. It was amazing and the family loved it!!


I purchased a pile of cheese on sale that needed to get cooked up. I also had left over frozen ham from a family event – so I was looking for a ham and cheese macaroni dish. This was the simplest. I boiled the left over ham – got all useable meat off of it then boiled the noodles in the ‘ham’ water (we had rotini). Added picked off bone bits of lean ham to the rotini and mixed. Instead of using mayonnaise (didn’t have any) I heated about 2/3 cup milk – melted the cubed cheese - used a whip utensil to blend– then added cornstarch mixed in water first I used 1 teaspoon, thickened a little more – it seemed to need more so added another teaspoon – it was thick and saucy. Mixed all ingredients in big bowl – put in a casserole dish – then it seemed the sauce was too thick, it looked a little dry. I did maybe a third to a half cup of milk – maybe 1 ½ oz. more cheese and a little more of the cornstarch and water – made a little more sauce a little wetter than the first batch – poured it over the casserole – had left over small amount of Monterey jack (no bread crumbson hand) – sprinkled it intermittently on the casserole – covered lightly with aluminum - baked at 325 about 30 minutes - turned out good! I baked at 325 as I also baked a cake that was needing 325 temp - both worked out fine.

Karl H

Quick and easy. You may want to lightly toast the breadcrumbs on the stove first then sprinkle over top and then bake......tastes so yummy!