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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.

While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty.

Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.

Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce (if using), 1/2 teaspoon salt, and black pepper. Add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring until completely melted and the sauce is smooth and creamy.

Add the cooked macaroni and diced ham to the cheese sauce. Stir gently until everything is evenly coated.

Pour the macaroni and ham mixture into the prepared baking dish, spreading it evenly.

In a small bowl, combine the 1 tablespoon melted butter with the panko breadcrumbs. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.

Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crispy.

Remove from oven and let stand for 5-10 minutes before serving to allow the sauce to set slightly.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.

While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty.

Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.

Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce (if using), 1/2 teaspoon salt, and black pepper. Add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring until completely melted and the sauce is smooth and creamy.

Add the cooked macaroni and diced ham to the cheese sauce. Stir gently until everything is evenly coated.

Pour the macaroni and ham mixture into the prepared baking dish, spreading it evenly.

In a small bowl, combine the 1 tablespoon melted butter with the panko breadcrumbs. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.

Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crispy.

Remove from oven and let stand for 5-10 minutes before serving to allow the sauce to set slightly.
