Creamy Ham Cheese Pasta

This creamy ham and cheese pasta transforms humble ingredients into a comforting masterpiece that has rescued countless busy weeknights in my home. The velvety cheese sauce clings perfectly to each pasta piece, creating a rich, satisfying dish that both adults and children devour with equal enthusiasm.

I first created this recipe after Easter when we were swimming in leftover ham. What started as a practical solution has become our most requested comfort food dinner. My daughter now specifically asks for this pasta whenever the weather turns chilly.

Ingredients

• Pasta: Choose short shapes like penne or shells that capture the creamy sauce in their nooks and crannies
• Butter: Creates the rich foundation for our sauce, look for European style for extra flavor
• Onion: Adds subtle sweetness and depth, always opt for fresh over dried
• Garlic: Provides essential aromatic flavor, mince it just before cooking for maximum impact
• Ham: Brings savory protein to the dish, leftover holiday ham works beautifully here
• Flour: Thickens our sauce without making it gluey, measure precisely for best results
• Milk: Forms the creamy base, whole milk creates the richest texture
• Chicken broth: Adds depth that water simply cannot provide, homemade is wonderful but boxed works too
• Cheddar cheese: Provides sharp flavor and golden color, buy block cheese and grate it yourself for best melting
• Mozzarella or Swiss cheese: Adds stretch and creaminess, fresh mozzarella is too watery for this application
• Heavy cream: Creates ultimate silky texture, optional but transformative
• Seasonings: Salt, pepper, and Italian herbs enhance without overwhelming the dairy flavors
• Parsley: Brightens the rich dish with color and freshness, always use fresh for garnish

Step-by-Step Instructions

Cook the Pasta:

Boil pasta in heavily salted water until just al dente, about one minute less than package directions suggest. The pasta will continue cooking slightly when combined with the hot sauce. Reserve a half cup of pasta water before draining which can help adjust sauce consistency later if needed.

Sauté the Aromatics:

Heat butter and oil in a large heavy bottomed skillet until the butter stops foaming. Add onions and cook until translucent about 3 minutes, stirring occasionally to prevent browning. Add garlic and cook just until fragrant about 30 seconds. This brief cooking prevents the garlic from becoming bitter while releasing its essential oils.

Incorporate the Ham:

Add diced ham to the pan and sauté until the edges begin to caramelize slightly, about 2 minutes. This step develops deeper flavor as the ham releases its savory essence into the butter and oil. Well browned edges create delicious flavor foundations.

Create the Roux Base:

Sprinkle flour evenly over the ham and aromatics stirring constantly for 90 seconds. This cooking time removes the raw flour taste while creating the thickening power needed for our sauce. The mixture should look somewhat paste like and coat the ham pieces.

Develop the Sauce:

Pour in milk and broth gradually while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, not a full boil, and cook until you notice the sauce thickening enough to coat the back of a spoon, about 4 minutes. The sauce will continue to thicken as you add cheese.

Add the Cheese Elements:

Reduce heat to low and add cheeses in small handfuls stirring between additions until completely melted. This gradual approach prevents the sauce from becoming grainy or separating. Add cream if using and gently warm through without boiling which could cause separation.

Combine and Finish:

Add drained pasta directly to the sauce, stirring thoroughly to coat each piece. If the sauce seems too thick, add small splashes of reserved pasta water until you reach your desired consistency. Allow the combined dish to rest for 2 minutes off heat, which helps the sauce properly adhere to the pasta.

Pin

The Swiss cheese variation is my absolute favorite version of this dish. I discovered it accidentally when I ran out of mozzarella one evening and the nutty depth it adds pairs magnificently with the ham. That happy accident has become our standard family version, especially when served alongside a crisp green salad with vinaigrette.

Vegetable Additions

Transform this pasta into a complete one dish meal by adding vegetables. Frozen peas work wonderfully stirred in during the final minute of cooking. Sautéed mushrooms add meaty texture and earthy flavor when cooked alongside the onions. Roasted broccoli or asparagus can be gently folded in just before serving. These additions not only increase the nutritional value but also create beautiful color contrast against the creamy sauce.

Make Ahead Strategies

This pasta dish can be completely assembled up to two days ahead and refrigerated before baking. Simply transfer the finished pasta to a buttered baking dish, cover tightly with foil, and refrigerate. When ready to serve, bake covered at 350°F for 20 minutes, then uncover, sprinkle with additional cheese, and bake 10 minutes more until golden and bubbling. This method makes it perfect for entertaining or preparing weekend meals in advance.

Flavor Variations

The basic technique of this recipe opens the door to countless variations. Swap the ham for crispy bacon, rotisserie chicken, or smoked salmon. Change the cheese profile with Gruyère, fontina, or pepper jack for completely different flavor profiles. Add depth with a teaspoon of Dijon mustard or brightness with lemon zest. The recipe provides a reliable framework for creativity while maintaining its comforting essence.

Pin

Frequently Asked Questions About the Recipe

→ What type of pasta works best for this dish?

Short pasta shapes that can hold the creamy sauce work best - penne, rotini, and shells are excellent options. The recipe specifies 300g (10 oz), but you can use any short pasta that has ridges or curves to trap the sauce.

→ Can I use leftover ham for this dish?

Absolutely! This dish is perfect for using leftover ham from holiday meals or Sunday dinners. Simply dice it into bite-sized pieces and follow the recipe as directed. The dish actually works even better with pre-cooked ham.

→ How do I prevent the cheese sauce from becoming grainy?

To prevent a grainy sauce, remove the pan from direct heat before adding the cheese and stir constantly as you add it gradually rather than all at once. Using freshly shredded cheese (not pre-packaged) also helps create a smoother sauce.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time and reheat it. The sauce may thicken when refrigerated, so add a splash of milk when reheating to restore the creamy consistency. Gently warm on the stovetop or microwave on medium power, stirring occasionally.

→ How can I make this dish lighter?

To make a lighter version, replace the heavy cream with milk or half-and-half. You can also reduce the amount of cheese or use part-skim options. Adding extra vegetables like peas, spinach, or broccoli increases nutrition while maintaining flavor.

→ What sides pair well with this pasta?

A crisp green salad with vinaigrette provides a nice contrast to the creamy pasta. Garlic bread is perfect for soaking up extra sauce. Roasted vegetables like broccoli, asparagus, or Brussels sprouts add color and nutrition to complete the meal.