Ham and Cheese Casserole

This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery breadcrumbs for a great family meal.

1 lb medium shells or rotini or penne
⅓ cup butter
⅓ cup all-purpose flour, unbleached
1 tsp. onion powder
¼ tsp. dried thyme leaves
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1¾ cups milk
1 cup half-and-half cream
1 tsp. Dijon mustard
3 cups sharp cheddar cheese, shredded, divided
1 cup Swiss cheese or Gruyère cheese, shredded
2 Tbsp. Parmesan cheese, shredded
2 cups ham, diced

Topping:
½ cup Panko breadcrumbs
2 Tbsp. butter, melted
1 Tbsp. fresh parsley, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a small bowl, combine breadcrumbs, butter and parsley, set aside.

Cook the pasta shells al dente according to pkg directions. Drain well.

Meanwhile, in a medium saucepan, melt the butter, flour and seasonings over medium heat and cook for 1 minute.

Gradually add in milk, half-and-half and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.

Remove from heat and add 2½ cups cheddar, gruyere cheese and Parmesan cheese. Whisk until smooth.

Toss the cheese sauce with cooked pasta and ham and transfer to a 9x13" baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.

Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

Cook's Notes:

• If you don’t have Gruyère, substitute Swiss cheese or extra cheddar cheese.
• Use leftover ham or purchase a ham steak from the grocery store.
• Do not overbake the casserole, or it can dry out.