This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery bread crumbs for a great family meal.
Ingredients :
1 pound medium shells or rotini or penne
⅓ cup butter
⅓ cup all-purpose flour
1 teaspoon onion powder
¼ teaspoon dried thyme leaves
½ teaspoon salt more to taste
¼ teaspoon black pepper
1 ¾ cups milk
1 cup half and half or light cream
1 teaspoon Dijon mustard
3 cups shredded sharp cheddar cheese divided
1 cup shredded Swiss cheese or Gruyere cheese
2 tablespoons shredded Parmesan cheese
2 cups diced ham
Topping
½ cup Panko bread crumbs
2 tablespoons melted butter
1 tablespoon chopped fresh parsley
Directions :
Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.
Cook the pasta shells al dente according to package directions. Drain well.
Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.
Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.
Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.
Toss the cheese sauce with cooked pasta and ham and transfer to a 9×13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.
Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.
