Creamy Ham Pasta Casserole

The classic ham-and-cheese pasta casserole reworked as a weeknight throw-together with a smart shortcut: light mayonnaise thinned with a splash of milk does all the work of a roux-based bechamel. The mayo brings creaminess and tang, the milk loosens it to sauce consistency, and the cheddar melts into both as the casserole heats. No flour, no butter, no roux to babysit.

Leftover Easter or holiday ham is the soul of this dish. Coarsely chopped, it fries up briefly in the casserole’s own moisture and gives off the salty-smoky depth that a quick weeknight pasta usually misses.

Rotini, with its tight spiral shape, holds onto the sauce in every twist and is the right pasta choice. The frozen broccoli and chopped bell pepper add color, fiber, and a vegetable side built right in.

Pro Tips

• Cook the rotini just to al dente, never past. It cooks further in the casserole and goes mushy if started too soft.
• Toss the cooked pasta with a few drops of oil before mixing to prevent clumping.
• Reserve half the cheese for the top. The covered cheese melts into the sauce; the topping browns and forms a golden crust.
• Use sharp or extra-sharp cheddar if you can. Mild cheddar gets lost under the ham and mayo.

Variations

• Swap ham for cooked chicken, turkey, or even canned tuna.
• Add 1 teaspoon of Dijon mustard to the mayo for extra savory depth.
• Top with seasoned croutons or buttered breadcrumbs as the recipe suggests for a crispy finish.