Cheesy Ham Pasta Bake
Loaded with diced ham, sharp cheddar, Gruyère, and perfectly cooked pasta, this bake is creamy and packed with flavor. Finished with a crispy breadcrumb topping, it’s a warm and hearty way to use leftover ham—and destined to be a family favorite.
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/
Notes
For extra flavor, try adding sautéed onions, peas, or broccoli to the mix.
Gruyère can be swapped with Swiss or Fontina if needed.