Baked Ham and Cheese Macaroni

Name: Baked Ham and Cheese Macaroni with Gruyère
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz Vermont cheddar cheese, shredded; 8 oz Gruyère cheese, shredded; 1 lb cavatappi pasta; 8 oz smoked ham, diced; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 4 cups heavy cream; freshly grated nutmeg, to taste; 1/2 cup panko breadcrumbs; salt, for pasta water

This baked ham and cheese macaroni combines Vermont cheddar and Gruyère in a velvety cream sauce studded with smoked ham, finished with a golden panko breadcrumb crust. The blend of cheeses and smoky ham elevates standard mac and cheese into a restaurant-worthy dinner.

🌍American 🏷️Mac and cheese 🏷️Baked macaroni 🏷️Ham 🏷️Gruyere Cheddar

🏷️

🏷️Pasta

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boarshead_officialonTikTok

Total

40 min

Servings

6

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by boarshead_official

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boarshead_officialonTikTok

Ingredients

8 oz Vermont cheddar cheese, shredded
8 oz Gruyère cheese, shredded
1 lb cavatappi pasta
8 oz smoked ham, diced
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups heavy cream
freshly grated nutmeg, to taste
1/2 cup panko breadcrumbs
salt, for pasta water

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Instructions

1
Grate the Vermont cheddar and Gruyère cheeses.
2
Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
3
While the pasta cooks, dice the smoked ham.
4
In a large saucepan or pot, melt the butter over medium heat.
5
Whisk in the flour and cook for 1 minute to form a roux.
6
Gradually whisk in the heavy cream until the sauce is smooth and begins to thicken.
7
Reduce heat to low and stir in the shredded cheeses until fully melted.
8
Season the cheese sauce with freshly grated nutmeg.
9
Add the cooked pasta and diced ham to the cheese sauce and stir to combine.
10
Transfer the mixture to an oven-safe baking dish.
11
Top evenly with panko breadcrumbs.
12
Bake until the top is golden brown and the sauce is bubbly.

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Tips & Notes

Pro tips

Make a smooth roux with butter and flour before adding cream—whisk constantly to avoid lumps.
Add nutmeg sparingly; it enhances cheese flavor but can overpower if used too heavily.
Toss hot pasta with cheese sauce immediately before baking to ensure even coating and prevent clumping.
Toast panko breadcrumbs in a dry skillet for 2–3 minutes before topping to ensure they brown, not absorb liquid.

Substitutions

Vermont cheddar → sharp white cheddar (similar tang and melting point)
Gruyère → Emmental or Jarlsberg (milder, still nutty)
Smoked ham → Canadian bacon or thick-cut bacon (crisp before dicing)
Cavatappi → elbow macaroni or penne (adjust sauce viscosity slightly if using smaller shapes)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 325°F for 15–20 minutes until warmed through.

Common Questions

Can I make this ahead of time?

Yes. Assemble the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake from cold, adding 5–10 minutes to the cooking time.

Why use Gruyère and cheddar together?

Gruyère adds nutty depth and smoothness; Vermont cheddar provides sharp, tangy flavor. Together they create a complex, balanced cheese sauce.

What pasta works best if I don't have cavatappi?

Elbow macaroni, penne rigate, or campanelle all work well. Choose shapes with ridges or tubes to trap the sauce.

How do I know when the bake is done?

The sauce should bubble gently around the edges, and the breadcrumb topping should be golden brown, about 25–30 minutes at 350°F.

Can I use evaporated milk instead of heavy cream?

Heavy cream gives the richest result. Evaporated milk will work but produces a lighter sauce; use equal parts evaporated milk and whole milk for closer results.