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The Boat Shed Kitchen

Baked Ham and Cheese Pasta

This baked ham and cheese pasta is pure comfort food—creamy, cheesy, and golden on top with a buttery breadcrumb crunch. Tender pasta shells are wrapped in a rich cheese sauce, mixed with savory diced ham, then finished with a crispy Parmesan-panko topping. It’s the cozy weeknight dinner or potluck winner you’ll keep coming back to.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta:
  • 7.5 ounces medium pasta shells rotini or penne
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 cups whole milk or half & half
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1 cup shredded Gruyère
  • 1.5 cups diced cooked ham
For the Panko Topping:
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons salted butter melted
  • 1 tablespoon fresh parsley chopped

Method
 

  1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish.
  2. Cook pasta 2 minutes less than al dente. Drain and reserve 1 cup pasta water.
  3. In a saucepan, melt butter.
  4. Whisk in flour, onion powder, garlic powder, thyme, salt, and pepper. Cook 1 minute.
  5. Gradually whisk in milk and Dijon mustard. Bring to a simmer until thick.
  6. Remove from heat and stir in 1 cup cheddar and Gruyère cheese until melted.
  7. Add pasta water to thin if needed.
  8. 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!