There’s something deeply comforting about a warm, cheesy casserole fresh out of the oven.
This Cheesy Ham Pasta Bake reminds me of cozy evenings with my family — a bubbling dish of creamy sauce, tender pasta, and that golden crust on top.
It’s the kind of meal you’ll want to make again and again.
Why I Love This Recipe
Creamy, melty cheese paired with smoky diced ham hits every comfort note.
It’s super satisfying and reheats beautifully — perfect for leftovers.
The golden breadcrumb topping adds the best crispy contrast.
Easy to customize with veggies or your favorite cheeses.
Ideal for using up leftover ham or feeding a hungry crowd.
What You’ll Need (Ingredient Highlights)
Medium pasta shells: Like rotini or penne – they hold the sauce beautifully.
Cheddar & Gruyere cheese: A rich, flavorful combo that melts like a dream.
Diced cooked ham: Smoky and savory – great for leftovers.
Whole milk: Keeps the sauce creamy without being heavy.
Dijon mustard: Adds a subtle tang that balances the richness.
Panko breadcrumbs & Parmesan: For that irresistible golden crust.
Pro Tips Before You Start
Slightly undercook the pasta to keep it from getting mushy when baked.
Shred your cheese fresh for the best melt and texture.
Don’t skip the Dijon – it elevates the whole flavor profile.
Taste your sauce before assembling to adjust the seasoning.
Let it rest after baking so the sauce thickens and flavors settle.
How to Make Cheesy Ham Pasta Bake
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish.
Step 2: Boil the Pasta
Cook the pasta 2 minutes less than al dente.
Reserve 1 cup of the pasta water, then drain and set aside.
Step 3: Make the Cheese Sauce Base
In a large skillet, melt butter over medium heat.
Whisk in flour, onion powder, garlic powder, thyme, salt, and pepper until smooth.
Step 4: Add Milk and Dijon
Slowly pour in milk, whisking until smooth.
Stir in Dijon mustard and let the sauce simmer until thickened.
Step 5: Melt the Cheese
Remove from heat. Add shredded cheddar and Gruyere gradually, stirring until melted.
Use a bit of reserved pasta water if the sauce is too thick.
Step 6: Mix Pasta and Ham
Add pasta and diced ham to the sauce.
Stir to coat, then transfer everything to the baking dish.
Sprinkle with remaining cheddar.
Step 7: Make the Topping
In a small bowl, mix Panko, Parmesan, melted butter, and parsley.
Sprinkle over the pasta.
Step 8: Bake
Bake uncovered for 20–25 minutes until golden and bubbly.
Let cool for 10 minutes before serving.
What to Serve It With
This pasta bake pairs well with a light green salad, roasted broccoli, or garlic bread.
A glass of white wine (like Chardonnay) is lovely with it too!
Variations / Substitutions
Swap Gruyere for Swiss or mozzarella for a milder flavor.
Add steamed peas or sautéed spinach to sneak in greens.
Use leftover turkey or rotisserie chicken in place of ham.
Make it spicy with a pinch of cayenne or red pepper flakes.
Try gluten-free pasta and flour for a GF-friendly version.
Storage & Leftovers
Let the dish cool completely before covering and storing in the fridge.
Lasts up to 4 days in an airtight container.
Reheat individual portions in the microwave or rewarm in the oven at 350°F.
You can freeze it before baking (without the topping) for up to 2 months.
FAQs
Can I use a different pasta shape?
Yes! Rotini, penne, or even macaroni all work well.
Do I have to use Gruyere?
Not at all — Swiss, Fontina, or extra cheddar are great swaps.
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours in advance. Add topping before baking.
How do I make it more saucy?
Add a splash of the reserved pasta water or extra milk to the cheese sauce.
Is this recipe freezer-friendly?
Yes! Freeze unbaked (without topping) for later and add fresh topping when ready to bake.
What’s the best way to reheat leftovers?
Cover with foil and reheat in a 350°F oven until warmed through, or use the microwave.
Can I make it vegetarian?
Absolutely. Just leave out the ham or substitute with sautéed mushrooms or roasted veggies.
Final Thoughts
This Cheesy Ham Pasta Bake is everything I love in a weeknight dinner: cozy, cheesy, and completely satisfying.
Whether it’s a way to use up leftover ham or just a cheesy comfort food craving, this dish always hits the spot.
Your family will devour it — mine sure does!
Cheesy Ham Pasta Bake
Ingredients
For the Pasta
- 8 oz medium pasta shells rotini or penne
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups whole milk or half & half
- 1 tsp Dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 cup shredded Gruyere cheese
- 2 cups diced cooked ham
For the Panko Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tbsp salted butter melted
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F and grease an 8×8-inch baking dish.
- Cook pasta 2 minutes less than al dente. Reserve 1 cup pasta water.
- In a skillet, melt butter. Whisk in flour, spices, and seasonings.
- Add milk and Dijon, simmer until thickened.
- Stir in cheeses until melted.
- Adjust consistency with pasta water if needed.
- Add pasta and ham. Mix and transfer to baking dish. Top with remaining cheddar.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-ham-pasta-bake/
