Description

This Ham and Cheese Casserole is the ultimate comfort food, combining tender pasta with a rich, creamy cheese sauce, savory ham, and a crispy, golden panko breadcrumb topping. Perfect for a family dinner or a cozy gathering, this dish offers layers of flavor and texture that make every bite satisfying. It’s also an excellent way to use up leftover ham, and its customizable nature allows you to adapt the recipe to suit your taste or dietary needs. Whether enjoyed fresh out of the oven or reheated as leftovers, this casserole is sure to become a household favorite.

Ingredients

Scale

For the Pasta:

8 ounces medium pasta shells (such as rotini or penne)
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups whole milk or half & half
1 teaspoon Dijon mustard
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyere
2 cups diced cooked ham

For the Panko Topping:

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons salted butter, melted
1 tablespoon fresh parsley, chopped

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish with butter or cooking spray and set aside.
Cook the Pasta:
In a large pot of salted water, cook the pasta 2 minutes less than the package instructions suggest for al dente. Reserve 1 cup of pasta water, drain the pasta, and set it aside.
Make the Cheese Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour, onion powder, garlic powder, thyme, salt, and pepper. Whisk constantly for about 1 minute until smooth.
Gradually add the milk, whisking continuously to avoid lumps. Stir in the Dijon mustard and bring the mixture to a simmer, cooking until the sauce thickens, about 2-3 minutes.
Remove from heat and slowly add 1 cup each of cheddar and Gruyere cheese, stirring until melted and smooth. If the sauce becomes too thick, use the reserved pasta water to adjust the consistency.
Combine Ingredients:
Add the cooked pasta and diced ham to the cheese sauce, stirring until everything is evenly coated. Taste and adjust seasoning if necessary. Pour the mixture into the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
Prepare the Panko Topping:
In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, melted butter, and chopped parsley. Evenly sprinkle the topping over the casserole.
Bake the Casserole:
Bake the casserole uncovered for 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges.
Let the casserole cool for about 10 minutes before serving to allow the sauce to set.

Notes

Make Ahead: You can prepare the casserole up to the point of baking, cover it, and store it in the fridge for up to 24 hours or freeze for up to 3 months. If frozen, thaw overnight in the fridge before baking.
Customizations: Feel free to substitute ham with other proteins like chicken or turkey, or skip the meat altogether for a vegetarian version. Add vegetables such as broccoli or spinach for extra nutrients.
Cheese Alternatives: Try using different cheese combinations, like mozzarella or Gouda, for unique flavor profiles.
Gluten-Free Option: Use gluten-free pasta and flour for a gluten-free version, or opt for dairy-free milk and cheese for a dairy-free alternative.