Cheesy Ham Pasta Casserole

Ham Pasta Casserole takes comfort food to the next level. Loaded with tender pasta, smokey diced savory ham, a creamy cheese sauce, and a buttery ritz cracker topping – it’s rich, satisfying, and so creamy. A great recipe for using up leftover ham and feeding your hungry family.

Ham Pasta Casserole Recipe

This cheesy pasta casserole with chunks of savory ham and creamy sauce is something the whole family will devour! Classic comfort food with mac and cheese pasta, ham chunks, and topped with a buttery ritz cracker topping. 

No creamed soup needed in this recipe! It starts with a roux, which is melted butter and flour that turns into a paste, you then add the milk and cheese to make a creamy sauce. Combine that with cooked elbow macaroni and ham, and you have basically mac and cheese with ham. 

I always like making total comfort food for Sunday dinner, and this one is always a winner. Plus it’s a great way to use up holiday leftovers – use leftover holiday ham, or ham steaks from Christmas dinner or Easter dinner. 

Try making my Crockpot Coca Cola Ham or Crockpot Brown Sugar Ham. For a ham recipe that bakes in the oven, make this Oven Baked Honey Glazed Ham – and use up the leftovers to make this casserole dinner.

How To Make Mac and Cheese Pasta Casserole With Ham (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray. 

Bring a large pot of salted water to a boil, over high heat, and cook the elbow macaroni pasta according to the package directions. When done, drain the noodles (do not rinse them) and set them aside. 

In a large pot, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes or until the roux turns golden brown. Slowly whisk in the milk until it’s smooth and combined. 

Stir in the shredded cheddar cheese, velveeta cheese, onion powder, garlic powder, salt and pepper. Cook until all the cheese has melted. 

Stir the cooked macaroni and diced ham into the cheese sauce. 

Transfer the mixture into the prepared pan and spread it out evenly. Sprinkle the crushed ritz crackers on top of the casserole. 

Bake for 20-25 minutes, or until golden brown and bubbly. Serve warm & enjoy!

Substitutions & Ingredients Notes

• Elbow Macaroni : Other options are small shell pasta, penne pasta, or ziti pasta noodles. You can also use a protein pasta or gluten-free pasta if needed. 
• All-Purpose Flour : This is a must for making the roux. You could use gluten-free flour or rice flour for a GF option; if doing this, I recommend adding an additional 2 tablespoons of butter. 
• Cheddar Cheese : You can use mild, medium, or sharp cheddar cheese. Pre-shredded cheese will work, but you will find a smoother and creamier texture to the creamy sauce if you grate the cheese yourself from a block of cheese. I think cheddar is best, but you could use Swiss cheese, Colby jack cheese, or pepper jack cheese for a different flavor profile. 
• Whole Milk : It’s best to use a higher fat milk in order to have a thick creamy cheesy sauce. I recommend using whole milk or half and half, and don’t recommend using anything lower in fat. Of course you can if you want to, but the sauce may not be as thick and creamy if using a lower-fat milk. 
• Ham : You can buy a package of diced cooked ham from the store, cut up leftover ham, or use some freshly sliced ham from the deli counter and chop it up. One pound of ham is equal to 2 cups chopped/diced ham. 

Recipe FAQs

Should I Cook The Pasta To Al Dente or Softer?

You can cook the elbow macaroni pasta your preferred way. Some prefer to cook it to al dente because it will continue baking slightly during the cook time in the oven. That way, it will end up being a little past al dente once it is ready to serve. If you prefer a firm, al dente pasta then cook it for less time than the al dente time called for on the package. My family prefers pasta to be soft, so I always cook it for the longest time it says on the box (for a softer pasta), and it’s the perfect texture for us even after it has baked. 

Can I Make This Ahead Of Time?

Yes, prepare the casserole up to the point of adding the ritz crackers and baking. Instead, cover and store in the refrigerator for 24-48 hours before baking and serving. Add the ritz cracker topping right before baking and proceed with the baking instructions. You may need to add a few minutes as you will be starting at a cooler temperature with the chilled casserole dish – another option is to set the casserole out for about 30 minutes prior to baking it. 

How Can I Make It Spicy?

Drizzle the top of the baked casserole with hot honey. Add red pepper flakes, cayenne pepper, or hot sauce in with the other dried seasonings. Another option is to use shredded Pepper Jack cheese. 

What Is The Best Way To Crush Ritz Crackers?

Add the ritz crackers to a large Ziplock bag and crush them with a rolling pin until they are roughly ground up. Another option is to put the crackers into a food processor, or food chopper, and pulse until they are rough crumbs. Be careful if using a food processor because you don’t want to pulverize them into powder, just a rough crush. 

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