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Ham and Cheese Pasta Casserole
August 08, 2012

I purchased a pile of cheese on sale that needed to get cooked up. I also had left over frozen ham from a family event – so I was looking for a ham and cheese macaroni dish. This was the simplest. I boiled the left over ham – got all useable meat off of it then boiled the noodles in the ‘ham’ water (we had rotini). Added picked off bone bits of lean ham to the rotini and mixed. Instead of using mayonnaise (didn’t have any) I heated about 2/3 cup milk – melted the cubed cheese - used a whip utensil to blend– then added cornstarch mixed in water first I used 1 teaspoon, thickened a little more – it seemed to need more so added another teaspoon – it was thick and saucy. Mixed all ingredients in big bowl – put in a casserole dish – then it seemed the sauce was too thick, it looked a little dry. I did maybe a third to a half cup of milk – maybe 1 ½ oz. more cheese and a little more of the cornstarch and water – made a little more sauce a little wetter than the first batch – poured it over the casserole – had left over small amount of Monterey jack (no bread crumbson hand) – sprinkled it intermittently on the casserole – covered lightly with aluminum - baked at 325 about 30 minutes - turned out good! I baked at 325 as I also baked a cake that was needing 325 temp - both worked out fine.

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