Smoked Ham Mac 'n Cheese

Got a spiral ham hanging around after the holidays? This is its second act. Bite-size pieces of smoky ham, fried with onion until the edges catch and caramelize, get folded into cheesy elbow macaroni for a hearty one-pan dinner.

Frying the ham and onion first is the step that adds real depth. The browning concentrates the ham’s smokiness and sweetens the onions, so the whole casserole tastes richer than a plain mac and cheese.

Sharp cheddar melts into the macaroni for the sauce, while a top layer of mozzarella and breadcrumbs bakes into a golden, crunchy crust. That contrast between the creamy interior and the crisp top is what separates a baked mac from a stovetop one.

Use thick-shredded cheese, as the recipe suggests; it melts into a creamier, more clinging sauce than the fine pre-shredded kind.

Kitchen Tips

• Fry the ham and onion until both pick up some color, since that browning is where the savory, smoky depth comes from.
• Cook the macaroni just to tender, not mushy, because it bakes again in the oven.
• Don’t skip the breadcrumb topping; it crisps into the golden crust that makes a baked mac feel special.

Variations

• Stir a spoonful of mustard or a pinch of cayenne into the cheese for a sharper bite.
• Swap the mozzarella for gruyere or pepper jack on top.
• Add peas or steamed broccoli to sneak in some vegetables.