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This Mac and Cheese with Ham is like a big warm hug in a bowl. It’s perfect for those days when you need something cheesy, creamy, and oh-so-satisfying.
Today, let’s talk about a recipe that’s not just delicious but also super comforting – Mac and Cheese with Ham! It’s an all time classic with a little something extra.
Imagine tender macaroni noodles mixed with rich, creamy cheese sauce and smoky bits of ham. Yum, right?
It’s a great way to use up leftover ham, and it’s sure to be a hit with the whole family. It makes awesome leftovers, too. There’s just so much flavor!
The best part? We’re going to use a slow cooker, so it’s super easy to make. Just mix everything together and let the slow cooker do its magic.
I thought Lily would be the one that liked this one the most, but it turned out Jeremey was the biggest fan, haha! It turns out that this creamy mac is great for kids and adults alike.
Whether it’s a chilly evening or you’re just craving some good old comfort food, this Mac and Cheese with Ham is the perfect choice.
So, let’s get started and make this cheesy, hammy delight! Here comes my Slow Cooker Mac and Cheese with Ham!
Some of our other favorite slow cooker recipes we have on our site include: Slow Cooker Shredded Beef Tacos Recipe, The BEST Mississippi Pot Roast Recipe (Slow Cooker), and Best Slow Cooker Chicken Tinga Recipe.
WHY THIS RECIPE WORKS:
- Easy to Make: Just combine the ingredients in a slow cooker and let it cook. There’s nothing better than an easy classic dish!
- Comfort Food: It’s the ultimate cheesy, creamy comfort dish and it’s one of my family’s favorite meals.
- Great for Leftovers: A great recipe to use leftover ham in. Cheesy pasta for the win!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Diced ham
- Uncooked elbow macaroni noodles
- Whole milk
- Evaporated milk
- Shredded sharp cheddar cheese
- Velveeta cheese
- Unsalted butter
- Salt
- Pepper
- Ground mustard
HOW TO MAKE MAC AND CHEESE WITH HAM:
- Spray an 8-quart slow cooker with cooking spray.
- Add the ham, noodles, milk, evaporated milk, 3 cups of shredded cheddar, Velveeta cubes, butter, salt, pepper, and ground mustard. Stir to combine.
- Place the slow cooker on low and cook for 2.5-3 hours, or until the noodles are tender. Stir every 30 minutes or so to make sure it isn’t burning along the edges.
- You want to make sure it is not too dry, so if it looks like it is almost done (a little on the loose side), then you are ready to add the additional 1 cup of shredded cheese on top. Place the lid back on for about 5 minutes to melt the cheese. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE LEFTOVER HAM?
Absolutely! Leftover ham works great in this recipe.
That’s actually one of the things I love most after the holidays. All the leftover meat!
I’m always looking for a good ham recipe afterward that I can use my leftovers in. This cheesy macaroni is the perfect option.
WHAT IS THE TEXTURE LIKE?
The noodles do get a little soft since it’s slowly cooked, but they’re still delicious.
If you want, you can add the noodles a little bit later to get a more firm pasta.
CAN I USE A DIFFERENT CHEESE?
Yes, you can! Feel free to use your own cheese mix.
Something like pepper jack or parmesan cheese can add an extra layer of wonderful flavor.
Feel free to experiment with the options I’ve got down below. In the end, the cheese mixture you like most is the one you should go with.
ANY ADDITIONS?
Yeppers! All those chunks of ham are calling my name. My mouth is watering over here!
- Stir in some broccoli florets for a veggie boost.
- Top with bread crumbs for a crunchy texture.
- Add a sprinkle of garlic powder or onion powder for extra flavor.
- Mix in some sauteed shallots or onions.
- Sprinkle some cooked bacon bits for additional smokiness.
- Add a dash of hot sauce for a spicy kick.
- Stir in some peas for color and nutrition.
- Top with a sprinkle of paprika or cayenne pepper.
- Add some blue cheese for a tangy twist.
ANY SUBSTITUTIONS?
Sure thing! This isn’t your traditional mac n cheese you can certainly change things up.
- Use gluten-free pasta for a gluten-free version.
- Substitute the ham with cooked chicken or turkey, or any cooked meat you want.
- Use almond milk or skim milk instead of whole milk for a lighter version.
- Swap Velveeta with cream cheese for a different creamy texture.
- Replace cheddar cheese with a mix of mozzarella and Gouda.
HOW TO STORE:
Refrigerator: Store in an airtight container for up to 3 days. I recommend reheating in the microwave.
Freezer: Freeze in an airtight container or wrapped in aluminum foil and in a freezer-safe bag for up to 3 months.
DANA’S TIPS AND TRICKS:
- Make sure to stir the mac and cheese occasionally while cooking to prevent sticking.
- If the mac and cheese is too thick, add a little warmed milk to loosen it.
- To get the best texture, don’t overcook the pasta.
- For a golden-brown top, place the mac and cheese under the broiler for a few minutes after cooking.
- Add the cheese topping just before finishing cooking for the perfect melt.
- Let the mac and cheese cool slightly before serving for the best flavor.
Mac and Cheese with Ham is not just a dish; it’s a bowl full of joy and comfort. We’re taking the classic mac and doing something a little special with it.
Whether you’re making it for a cozy family dinner or as a heartwarming side dish, this recipe is sure to please. It’s creamy, it’s cheesy, and it’s loaded with savory ham – what’s not to love?
So go ahead, give this recipe a try, and enjoy the creamy goodness of homemade mac and cheese!
If you like this recipe, you might also like:
If you’ve tried this MAC AND CHEESE WITH HAM, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Slow Cooker Mac and Cheese with Ham
Equipment
- slow cooker
Ingredients
- 1 pound diced ham
- 16 ounces uncooked elbow macaroni noodles
- 4 cups whole milk
- 2 – 12 ounce cans evaporated milk
- 4 cups shredded sharp cheddar cheese divided
- 8 ounces Velveeta cheese cubed
- 4 tablespoons unsalted butter cubed
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
Instructions
- Spray an 8-quart slow cooker with cooking spray.
- Add the ham, noodles, milk, evaporated milk, 3 cups of shredded cheddar, Velveeta cubes, butter, salt, pepper, and ground mustard. Stir to combine.1 pound diced ham, 16 ounces uncooked elbow macaroni noodles, 4 cups whole milk, 2 – 12 ounce cans evaporated milk, 4 cups shredded sharp cheddar cheese, 8 ounces Velveeta cheese, 4 tablespoons unsalted butter, 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon ground mustard
- Place the slow cooker on low and cook for 2.5-3 hours, or until the noodles are tender. Stir every 30 minutes or so to make sure it isn’t burning along the edges.
- You want to make sure it is not too dry, so if it looks like it is almost done (a little on the loose side), then you are ready to add the additional 1 cup of shredded cheese on top. Place the lid back on for about 5 minutes to melt the cheese. Serve immediately.
Notes
- Make sure to stir the mac and cheese occasionally while cooking to prevent sticking.
- If the mac and cheese is too thick, add a little warmed milk to loosen it.
- To get the best texture, don’t overcook the pasta.
- For a golden-brown top, place the mac and cheese under the broiler for a few minutes after cooking.
- Add the cheese topping just before finishing cooking for the perfect melt.
- Let the mac and cheese cool slightly before serving for the best flavor.
Nutrition
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