Ham Mac and Cheese Casserole
Elbow pasta in a creamy cheddar cheese soup and sour cream sauce with diced ham and shredded cheese, baked with more cheese on top.
Want This Recipe Later?
Ingredients
- 16 ounces elbow pasta 1 box
- 1 can condensed cheddar cheese soup 10.75 ounces
- 1 cup sour cream
- 1/3 cup milk whole or 2%
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups ham shredded or diced
- 2 1/2 cups shredded cheese divided
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Cook the pasta to al dente according to the package directions; it will cook a little more in the oven.
- While the pasta cooks, whisk the cheddar cheese soup, sour cream, milk, salt, pepper, onion powder and garlic powder in a large bowl. Stir in the ham and 2 cups of the cheese, reserving 1/2 cup for the top.
- Drain the pasta but do not rinse it. Stir it into the sauce until everything is combined, pour into the baking dish and cover with foil.
- Bake covered for 25 minutes. Remove the foil, sprinkle with the reserved 1/2 cup of cheese and bake 3 to 5 minutes more, until the cheese melts and the center is hot (165°F).
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 40.1gProtein: 18.6gFat: 19gSodium: 734mgFiber: 2.1gSugar: 3.3g