Mac and Cheese with Ham


  • 1 pound elbow pasta, cooked and drained
  • 1/2 stick butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 cup shredded yellow sharp cheddar
  • 1 cup shredded yellow American
  • 1 cup shredded fontina
  • 8 ounces ham, diced
  • 1/4 tsp dry mustard
  • 1/2 teaspoon salt
  • 2/3 cup panko crumbs or homemade bread crumbs
  • 3 tablespoon melted butter


  1. Preheat oven to 375 degrees.
  2. Melt butter in a large, heavy pot over medium heat. Whisk in flour and cook for 1 minute. Add milk in a slow, steady stream whisking to keep from lumping.
  3. Cook for 3 to 5 minutes, until mixture is thick and bubbly. Whisk frequently during this time.
  4. Reserve 3/4 cup of cheese and place remaining cheese in pot and stir until melted.
  5. Remove from heat and stir in cooked pasta, ham, salt and dry mustard. Transfer to a lightly greased 9-by-13-inch baking dish. Top with remaining 3/4 cup cheese.
  6. Combine panko crumbs and melted butter in a small bowl and sprinkle on top of mac and cheese.
  7. Bake for 30 minutes.