Macaroni And Cheese With Ham And Peas Cheesy Penne Casserole With Ham and Peas

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Prep:
20 mins

Cook:
45 mins

Total:
65 mins

Servings:
6
to 8 servings


Yield:
1 casserole
Nutrition Facts (per serving)
541 Calories
28g Fat
44g Carbs
28g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 541
% Daily Value*
Total Fat 28g 36%
Saturated Fat 15g 77%
Cholesterol 94mg 31%
Sodium 868mg 38%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 28g
Vitamin C 8mg 41%
Calcium 473mg 36%
Iron 3mg 16%
Potassium 472mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This penne casserole with ham and peas recipe is a great use for leftover ham. The ham pasta bake offers a delicious combination of flavors that everyone is sure to enjoy. It’s also easy to make, even on a busy weeknight.

The recipe features a cheddar cheese sauce that is mixed with cooked penne, diced ham, peas, and seasonings. It’s baked with a cheese and buttery breadcrumb topping, which always makes a casserole just a little tastier.

Serve it with a tossed salad or some crusty homemade rolls for a complete and satisfying meal.

Ingredients

  • 12 ounces penne pasta

  • 6 tablespoons (3 ounces) unsalted butter, divided

  • 3 green onions, thinly sliced

  • 2 tablespoons chopped fresh parsley

  • 1/2 teaspoon finely chopped garlic

  • 3 cups milk

  • 5 tablespoons all-purpose flour

  • 2 cups diced ham

  • 2 1/2 cups (about 12 ounces) shredded cheddar cheese, divided

  • 1 1/2 to 2 cups frozen peas, thawed

  • 1 1/2 cups breadcrumbs

Steps to Make It

  1. Gather the ingredients.

  2. Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter. Heat the oven to 350 F.

  3. In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.

  4. In a saucepan or sauté pan, melt 4 tablespoons of the butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.

  5. Stir in the milk and cook, stirring, until thickened. Add the ham and 2 cups of the shredded cheese. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.

  6. Add the drained pasta and peas to the sauce, mixing well and heating through.

  7. Spoon into the baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.

  8. Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.

  9. Bake for about 30 minutes, until crumbs are browned, and the casserole is hot and bubbly.

  10. Serve and enjoy.

Recipe Variations

  • Add oregano, basil, or an Italian seasoning mix to the sauce along with the parsley.
  • Switch to leftover chicken or turkey, or use canned tuna (drained) instead of ham.
  • Change up the cheese using a Gruyère cheese in place of the cheddar.
  • Use a different pasta shape, whatever you have on hand—elbows would work well also.

Tips

  • To cook the peas with the pasta, add the frozen peas to the pasta during the last 2 minutes of cooking time and add 2 minutes to the cooking time. Drain the pasta and peas together and rinse with hot water.
  • For breadcrumbs, tear a few slices of bread and put the pieces in a food processor. Pulse until you have soft crumbs. It’s a great use for day-old bread, croissants, or bulkie rolls, and you can make crumbs and freeze them to have on hand for casserole toppings.

Video about Macaroni And Cheese With Ham And Peas

Mac & Cheese with Ham and Peas | The Prepared Pantry #6

Nothing beats a good comfort food classic, and at the top of that list is macaroni and cheese! Today, we’re making a one-pot stovetop mac and cheese that kids and adults alike will love; it’s chock full of cheesy goodness, and is made all the more satisfying with the (optional) addition of some diced cooked ham and frozen peas. This also gives me an excuse to use my all-time favorite pasta shape: radiatori! (shaped like little radiators). It’s the perfect pasta for holding on to copious amounts of cheesy sauce. Of course, the recipe works equally well with traditional elbow macaroni.

If you’re having a hard time finding radiatori, Garofalo makes a good one, available in a 16 oz 2-Pack: https://amzn.to/3k1Ywn0

Ingredients:
1-1/2 Cups Water
1 Cup Whole Milk
8 Oz (227 g) Elbow Macaroni
4 Oz (114 g) American Cheese, shredded
1/2 Tsp Dijon Mustard
1 Pinch Cayenne Pepper
3/4 Cup Cooked Ham, diced
3/4 Cup Frozen Peas
4 Oz (114 g) Sharp Cheddar Cheese, shredded
1/3 Cup Panko Bread Crumbs
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Grated Parmesan

Method:
1) Combine the water and milk in a medium saucepan and bring to a boil over high heat.
2) Stir in the dry pasta and reduce heat to medium low.
3) Continue to cook, stirring frequently, until the pasta is a bit softer than al dente, about 7 minutes.
4) Add the American cheese, mustard, and cayenne and anc continue to cook, stirring constantly, until the cheese is fully melted, about 1 minute.
5) Add the ham and peas and stir to combine and heat through.
6) Remove from the heat and stir in the Cheddar cheese until evenly mixed. Note that the Cheddar may not yet be fully melted.
7) Cover and let stand for about 5 minutes.
8) While the pasta rests, combine the panko and oil in a nonstick skillet.
9) Cook over medium heat, stirring constantly, until browned to your liking, about 4 minutes.
10) Turn off the heat, stir in the parmesan cheese and season with salt and pepper to taste.
11) Stir the pasta to ensure everything is combined and the cheese is fully melted.
12) Top pasta with toasted breadcrumb topping and serve.

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