Macaroni and Cheese Casserole is pure comfort food and always a family favorite. The addition of ham and peas turns what many consider a side dish into a complete meal.
Why this recipe works
This tasty casserole is a great way to use leftover ham, or you can buy some boneless ham and cut it into workable portions to keep in the freezer.
I used my Easy Stovetop Macaroni & Cheese recipe for this delicious baked dish. I’ve served this macaroni and cheese casserole both with and without bread crumbs, it’s great either way. Some people like glaze on their meatloaf and some prefer gravy, serve this baked dish however you prefer.
RELATED: Try one of our most popular casseroles – John Wayne Casserole!
Expert Tips
- I use vermouth in this recipe, however you can substitute with water or chick broth.
- Not a fan of peas? Try substituting your favorite vegetable.
- You will make a roux, which will help thicken the sauce.
- This recipe calls for traditional elbow macaroni, however you can use whatever pasta makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cracker or breadcrumb will work.
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
How to Make Mac & Cheese Casserole with Ham & Peas
- Preheat oven to 350 F. Lightly spray or butter a 13×9 baking pan.
- Put a covered stock pot of water on to boil over high heat.
- Heat oil over medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
- Meanwhile, over low heat melt the butter in a heavy bottomed saucepan.
- Combine flour, salt, pepper, paprika, and dry mustard. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, whisking to combine all the ingredients. Turn up the heat slightly and whisking often, thicken the mixture. You may see occasional bubbles, and that’s ok, but you do not want it to boil, just to thicken.
- When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
- Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place in a large bowl. Pour cheese sauce over the macaroni and stir to coat well.
- Stir shallot and pea mixture into macaroni and cheese. Pour macaroni and cheese mixture into the 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
This macaroni and cheese casserole has been added to our monthly meal rotation. Hope you enjoy it!
More Mac & Cheese Recipes
Check out all of our macaroni and cheese recipes here.
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Macaroni and Cheese with Ham, Peas and Shallots
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the Macaroni & Cheese:
- 1 pound box dried elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp dry mustard
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded smoked gouda cheese
- ½ cup shredded American cheese
For the add-ins:
- 1 tablespoon olive oil
- 2 large shallots thinly sliced
- 10 ounces cooked ham cut into small dice
- ¼ cup dry vermouth or chicken broth
- 1 cup frozen peas
Topping:
- ¾ cup panko bread crumbs
Things You’ll Need
Before You Begin
- I use vermouth in this recipe, however you can substitute with water or chick broth.
- Not a fan of peas? Try substituting your favorite vegetable.
- You will make a roux, which will help thicken the sauce.
- This recipe calls for traditional elbow macaroni, however you can use whatever pasta makes you happy.
- While the recipe calls for Panko breadcrumbs, any type of cracker or breadcrumb will work.
Instructions
- Preheat oven to 350 F. Lightly spray or butter a 13×9 baking dish.
- Put a covered stock pot of water on to boil over high heat.
- Heat oil over medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
- Meanwhile, over low heat melt the butter in a heavy bottomed saucepan. Combine flour, salt, pepper, paprika, and dry mustard. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, whisking to combine all the ingredients. Turn up the heat slightly and whisking often, thicken the mixture. You may see occasional bubbles, and that’s ok, but you do not want it to boil, just to thicken. When thickened, remove from heat and add the shredded cheeses, using the whisk to combine until melted and homogenous.
- Drain the macaroni (do not rinse, the starch helps the cheese stick to the noodles) and place in a large bowl. Pour cheese sauce over the macaroni and stir to coat well.
- Stir shallot and pea mixture into macaroni and cheese. Pour macaroni and cheese mixture into the 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
Nutrition
This post was originally published on this blog March 5, 2011
Amanda Davis
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Cathy says
Excellent recipe…my sis in law had seconds and she’s a tiny eater. Only add was more milk and baked for a bit longer
Sara says
I made this with radiatore pasta. I used sharp white cheddar and Parmesan. It was so good!!
Recipe Review says
This was not-your-average Mac ‘n Cheese =)
The addition of the Vermouth (I happened to use Sherry as that was on hand) brought this to the next level!
I generally like my M&C more creamy, and there wasn’t enough cheese sauce for my liking – but I added lightly blanched broccoli florets rather than peas and that may have been the reason? The shallots added a nice taste, vs. using onions typically listed in other M&C recipes.
I will definitely make this again but perhaps add another tbsp (or two) of butter & flour with another cup of milk to achieve a more creamy texture.
I also thought there was an unnecessary step (and unnecessary dirtying of another dish) with putting the cheese sauce mixture into a bowl – I just added everything to the cheese sauce in the heavy-bottomed pan and then transferred into the casserole dish – no need to create more dishes to wash.
The dish was enjoyed by all!
Tony says
Absolutely delish. I used Colby Jack cheese instead of American cheese and dry sherry instead of vermouth. It certainly wasn’t velvets chees and mac
joyce hayes says
I am going to make it this weekend, but it sounds so hood, I am very excited
Amanda Formaro says
Hope you love it!
Paula says
Can I leave out vermouth
Amanda Formaro says
Yes, you can use chicken or vegetable broth instead.
Martin Sumichrast says
Its so delicious and mouthwatering. Thanks for sharing.
Amanda Formaro says
Thanks for the feedback, Martin! I’m glad to hear it came out great :)
Warren buffett quotes says
This look delish!
Angie | Big Bear's Wife says
Ham and Pea mac and cheese is one of my favorites!
Joe marcello says
I’m going make this over the weekend!
Amanda Formaro says
Awesome Joe, hope you like it!
Lisa says
thanks! i made the recipe a few months ago and we all LOVED it! can’t wait to make it again!
Amanda Formaro says
I agree, we’ve made it several time, so glad you enjoyed it!
Lisa says
i can’t see the recipe for the ham/shallots/peas mac n cheese. i click the recipe link and it just brings me back to the intro page every time.
Amanda Formaro says
Thanks so much for bringing this to my attention! I have corrected it :)
Nutmeg Nanny says
I love this recipe. The ham and peas turn normal mac and cheese into a very filling dinner…yum!
Meaghan Luby says
yay, mac and cheese casserole! looks epic. thanks for sharing :)
-meg
@ http://clutzycooking.blogspot.com
5 Star Foodie says
Delicious mac & cheese, sounds wonderful with the addition of ham!
Katrina says
I've got the mac in the oven. Can't wait. The boys were excited when I told them I was making homemade mac. I didn't tell them about the peas, they probably won't be too excited when they see the peas, but at least they can pick them out.
Rebecca from Chow and Chatter says
first class mac and cheese no wonder it was popular
Tami says
I love ham in mac n cheese! Looks delicious, Amanda!
Jennifurla says
Looks so super good. love that great topping. Perfect to eat all week.