Easy Cheesy Pasta and Ham

Just like other big holidays, there is bound to be leftover ham after Easter. This Easy Cheesy Pasta and Ham is quick, easy, cheesy and a great way to use up leftover ham. And better yet, you can make two casseroles, serve one now and freeze one for later.

Easy Cheesy Pasta and Ham: Delicious freezer and make ahead meal: Recipe on PocketChangeGourmet.com

Years ago I did a review on the Make-Ahead Meals for Busy Moms cookbook, and found it packed full of delicious recipes. This Easy Cheesy Pasta and Ham is a take on one of the recipes I shared.

The original recipe makes 2 baking dishes, one to eat now and one to freeze and eat later. But you can certainly cut the recipe in half, like I did, and have just one.

Here are some more recipes to use up leftover ham…

Leftover Ham Recipes on PocketChangeGourmet.com

Recipes for Leftover Ham 

Easy Cheesy Pasta and Ham

Rating: 41

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 1 casserole

Easy Cheesy Pasta and Ham

Quick weeknight meal or perfect for the freezer. Recipe from PocketChangeGourmet.com

Ingredients

  • 1 (6 oz) box rotini pasta, uncooked
  • 2 1/2 cups milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cup mild cheddar cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups ham, cubed

Instructions

  1. Spray 13×9 pan with nonstick spray, set aside.
  2. Cook the pasta according to directions on the box, drain and return to pan
  3. Grate the cheese, reserving 1/4 cup and cut the ham
  4. Warm the milk in the microwave, set aside
  5. In a large skillet, melt the butter, add the flour and whisk for one minute
  6. Slowly add the milk, whisk constantly.
  7. Turn the heat up to medium and stir until thickened
  8. Slowly add the cheese, whisk until melted after each addition
  9. Season the sauce with salt and pepper
  10. Stir ham and cheese sauce into the pasta, mix well
  11. Transfer to baking dish and spread evenly
  12. Sprinkle with reserved cheese
  13. Bake at 350 degrees for about 20-30 minutes or until bubbly
  14. Cooking Direction
  15. If you make this meal ahead, take the dish from the refrigerator 30 minutes before cooking.
  16. Preheat oven to 350 degrees.
  17. Bake, covered for 20 – 305 minutes or until bubbly
  18. Freezing Directions
  19. After dish is cool, wrap tightly with foil, label and freeze.
  20. Remove from freezer 24 hours before cooking

Notes

This recipe can easily be doubled for 2 baking dishes, 1 to eat now and 1 to freeze for later.

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Easter Recipes on PocketChangeGourmet.com

Easter Recipes on PocketChangeGourmet.com

Comments

  1. Saving this recipe! I like Pasta dishes! =)

    Thanks!
    Melissa

  2. I made this for my family yesterday!! I thought I had picked up mild cheddar, but turns out it was sharp. My family LOVED the casserole!!!

    • That’s great, Tammy, so glad they liked it! I think any kind of cheese is fine really, whatever you like.
      ~Liz

  3. I’m so excited to use this!! It looks so delicious i know for sure that I’ll love it!!!

  4. I found your recipe via Pinterest. And I’m so glad that I did!
    Rona B recently posted..I’ll Be On HuffPostLive Tomorrow Discussing The Importance Of TLC For Every BodyMy Profile

  5. I’m currently making this but I just have a skillet of milk with flour clumps in it…

    • Hi Cara, just keep whisking. Sometimes, depending on how hot the pan is it can take a bit. The more you whisk, the smoother it will be.
      Let us know if you still have questions.
      ~Liz

  6. Do you bake it before you freeze it or let it cool then put in freezer and follow directions accordingly? Thanks

    • Hi Tracy, typically we freeze casseroles before cooking, then thaw in the fridge and cook following directions. However, you could certainly cook it first, cool, then freeze.
      Happy Cooking!
      ~Liz

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