Mac and cheese made with Fontina cheese and leftover diced ham topped with buttery Italian breadcrumbs is super creamy and can be ready in 30 minutes.
Looking for a quick and easy dinner idea that's both filling and flavorful? Try this recipe for mac and cheese with ham!
With just a few simple ingredients and minimal prep time, you can whip up a delicious and satisfying meal that the whole family will love.
This Fontina mac and cheese is a great use for leftover holiday ham, is super creamy and delicious. This recipe makes four servings and can be ready in 30 minutes. Enjoy!
What is Fontina Cheese?
Fontina is a cow's milk cheese that is rich and creamy. It originated in Italy and has a sweet and sharp taste. When purchased, it usually is covered in a red waxy rind that must be removed before consumed.
Suggested Equipment
Ingredients Needed
Before you get started, make sure you have all the ingredients you need for this delicious mac and cheese with ham recipe.
You'll need the following:
Elbow Macaroni: Traditional mac and cheese is made with elbow macaroni; however, you can use any small pasta like gemelli, shells, rotini or ditalini.
Butter
All Purpose Flour
Milk: You can substitute half & half, heavy cream or a nut milk like almond or cashew if you're looking for a dairy free option.
Fontina Cheese: A similar cheese would be gruyere, gouda or provolone.
Diced Ham: You can use leftovers from a baked ham or ask your deli counter to slice a piece of ham about ½-inch thick.
Parsley
Kosher Salt
Black Pepper
Italian Flavored Breadcrumbs: You can substitute gluten free or panko breadcrumbs, but the Italian breadcrumbs give this recipe a nice flavor.
Cook the macaroni
Preheat your oven to 375 degrees F. Bring a medium pot of water to a boil with a pinch of salt; then add the macaroni and cook until the pasta is al dente.
This will take approximately 10 minutes. Once the macaroni is cooked, drain it and place it back in the pot. You want the pasta to be a little undercooked as it will continue cooking once you add the cheese sauce and bake.
Prepare the Cheese Sauce
While the pasta is cooking, you can prepare the cheese sauce. Start by melting the butter in a small saucepan over medium heat; then whisk in the flour to form a roux.
Next, whisk in the milk, stirring to prevent lumps from forming. Add the Fontina cheese and stir until the sauce thickens and coats the back of a spoon.
Once thickened, add the diced ham, parsley, salt and pepper. Pour the cheese sauce over the cooked macaroni and stir until the pasta is coated in the sauce.
Assemble and Bake the Fontina Mac and Cheese with Ham
Once you have mixed the cheese sauce and cooked macaroni together, it's time to transfer everything to a baking dish. This will help the mac and cheese to cook evenly and develop a crispy, golden-brown crust on top.
Add the pasta to an 8x8 inch baking dish. Combine the breadcrumbs and the melted butter together in a small dish; then sprinkle it on top of the pasta.
Bake the mac and cheese in a preheated oven for 15-20 minutes, or until the cheese is bubbly and the top is golden brown.
Let the dish cool for a few minutes before serving, then dig in and enjoy your delicious and easy mac and cheese with ham!
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Fontina Mac and Cheese with Ham
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 6 ounces diced fontina cheese
- 1 cup diced ham
- 1 tablespoon parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup italian flavored breadcrumbs
- 4 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees F. Bring a medium pot of water to a boil with a pinch of salt; then add the macaroni and cook until the pasta is al dente.
- Once the macaroni is cooked, drain it and place it back in the pot. (You want the pasta to be a little undercooked as it will continue cooking once you add the cheese sauce and bake).
- While the pasta is cooking, you can prepare the cheese sauce. Melt the 2 tablespoons of butter in a small saucepan over medium heat; then whisk in the flour to form a roux.
- Whisk in the milk, stirring to prevent lumps from forming; then add the Fontina cheese. Stir until the sauce thickens and coats the back of a spoon.
- Once thickened, add the diced ham, parsley, salt and pepper. Pour the cheese sauce over the cooked macaroni and stir until the pasta is coated in the sauce.
- Add the pasta to an 8x8 inch baking dish. Combine the breadcrumbs and the melted butter together in a small dish; then sprinkle it on top of the pasta.
- Bake the mac and cheese in a preheated oven for 15-20 minutes, or until the cheese is bubbly and the top is golden brown.
Notes
Nutrition
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