There’s something timeless and heartwarming about cheesy baked pasta.
Every time I make this baked ham and cheese pasta, it’s like wrapping myself in a warm blanket after a long day.
It’s creamy, savory, slightly crispy on top — and packed with nostalgic flavor.
Whether you’re using leftover ham or cooking it fresh, this dish turns simple ingredients into a crowd-pleasing meal.
Why You’ll Love This Recipe
Perfect for using up leftover ham.
Ultra-creamy cheese sauce with just the right kick from Dijon.
Buttery Panko topping adds a crispy, golden finish.
Simple enough for weeknights, comforting enough for gatherings.
Freezer-friendly and reheats beautifully.
What You’ll Need (Ingredient Highlights)
Pasta Shells or Rotini – Holds the sauce in every twist and curve.
Shredded Cheddar + Gruyère – The ultimate combo for bold flavor and melty goodness.
Cooked Ham – Adds a savory, hearty bite to balance the creamy cheese.
Milk or Half & Half – Creates the base of that luscious cheese sauce.
Dijon Mustard – Adds depth and brightness to cut through the richness.
Panko + Parmesan – The golden topping every baked pasta deserves.
Pro Tips Before You Start
Slightly undercook the pasta — it will finish cooking in the oven.
Use freshly shredded cheese for smoother melting.
Add reserved pasta water to adjust the thickness of the sauce.
Let it rest for 10 minutes after baking to help everything set.
How to Make Baked Ham and Cheese Pasta
Step 1: Prep the Dish and Boil Pasta
Preheat oven to 400°F (200°C).
Grease an 8×8-inch baking dish with butter or cooking spray.
Boil the pasta in salted water 2 minutes shy of al dente, drain, and set aside. Save pasta water.
Step 2: Make the Cheese Sauce
In a large pan, melt butter over medium heat.
Whisk in flour, onion powder, garlic powder, thyme, salt, and pepper.
Cook for 1 minute until it forms a smooth roux.
Gradually pour in the milk, whisking constantly to avoid lumps.
Stir in Dijon mustard and bring to a simmer.
Cook, stirring often, until thickened.
Step 3: Melt in the Cheese
Remove from heat. Stir in cheddar and Gruyère, a little at a time, until melted.
If the sauce feels too thick, slowly mix in some reserved pasta water.
Step 4: Combine and Transfer
Add the cooked pasta and diced ham.
Stir until everything is coated in the cheese sauce. Pour into the prepared baking dish.
Sprinkle the top with the remaining cheddar.
Step 5: Make the Crispy Topping
In a small bowl, combine Panko, Parmesan, melted butter, and parsley.
Mix well and sprinkle evenly over the pasta.
Step 6: Bake and Serve
Bake uncovered for 20–25 minutes, until golden on top and bubbling around the edges.
Let rest for 10 minutes, then dig in!
What to Serve It With
A light green salad with vinaigrette
Roasted broccoli or Brussels sprouts
Garlic bread or warm baguette slices
A chilled glass of white wine or apple cider
Variations / Substitutions
No Gruyère? Use Swiss or mozzarella instead.
Gluten-free? Sub GF pasta and use a 1:1 gluten-free flour for the roux.
Add veggies: Stir in peas, spinach, or broccoli with the ham.
Spicy twist: Add crushed red pepper flakes or diced jalapeños.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze baked pasta in portions for up to 2 months.
Reheat: Warm in the oven at 350°F or microwave with a splash of milk for moisture.
FAQs
Can I use leftover holiday ham?
Absolutely! This recipe is perfect for repurposing ham after Easter or Christmas.
What kind of pasta works best?
Short pasta like rotini, penne, or medium shells hold the sauce beautifully.
Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
How do I prevent the cheese sauce from curdling?
Add cheese off the heat and stir gently. Avoid boiling once the cheese is in.
Can I use milk instead of half & half?
Yes. Whole milk works well; for extra richness, use half & half or a mix.
Is the Dijon mustard flavor strong?
Not at all — it just enhances the savory depth without tasting “mustardy.”
Can I double the recipe?
Definitely! Use a 9×13-inch dish and adjust baking time to 25–30 minutes.
Final Thoughts
This baked ham and cheese pasta is one of those dishes I turn to when I want a warm, satisfying meal that everyone at the table will love.
It’s packed with flavor, incredibly creamy, and just fancy enough to feel special — while still being weeknight easy.
Whether you’re cooking for family, meal prepping, or bringing comfort food to a potluck, this one’s a guaranteed hit.
Baked Ham and Cheese Pasta
Ingredients
Method
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish.
- Cook pasta 2 minutes less than al dente. Drain and reserve 1 cup pasta water.
- In a saucepan, melt butter.
- Whisk in flour, onion powder, garlic powder, thyme, salt, and pepper. Cook 1 minute.
- Gradually whisk in milk and Dijon mustard. Bring to a simmer until thick.
- Remove from heat and stir in 1 cup cheddar and Gruyère cheese until melted.
- Add pasta water to thin if needed.
- See full steps with tips & photos → https://theboatshedcafe.com/baked-ham-and-cheese-pasta/
Notes
- Shells, penne, or rotini all work well for holding that creamy sauce.
- Add a dash of hot sauce or cayenne for a spicy kick.
- Great way to use up leftover holiday ham!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.