Applewood Ham & White Cheddar Mac

Applewood Smoked Boneless Carving Ham (Half Cut)

Our Applewood Ham & White Cheddar Mac recipe is a creamy, craveable take on a family favorite. Tender elbow macaroni is coated in a rich blend of sharp white cheddar and Gruyere, then folded with delicious cubes of SunnyValley Applewood Smoked Boneless Carving Ham (Half Cut) for a hearty, savory upgrade. Finished with a butter panko crust and fresh parsley, it’s weeknight easy – but celebration worthy.

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Serves:
6-8
Time To Prepare:
15 MIN
Time To Cook:
35 MIN

Directions

  1. Cook Pasta: Bring salted water to a boil and cook macaroni until al dente. Drain and set aside.
  2. Make Roux: In a large pot, melt butter. Stir in flour and cook 1–2 minutes until golden. Slowly whisk in milk and cream, simmering until thickened.
  3. Add Cheese: Stir in cheddar, Gruyère, Dijon, garlic powder, salt, and pepper until smooth and creamy.
  4. Combine Ham & Pasta: Add cooked pasta and cubed ham to the cheese sauce. Mix well to coat evenly.
  5. Bake with Topping: Pour mixture into a greased 9×13 baking dish. Top with breadcrumbs mixed with melted butter. Bake at 375°F for 20 minutes, until golden and bubbling.
  6. Serve: Garnish with parsley. Spoon onto plates and enjoy hot.

Ingredients

  • 2 cups SunnyValley Applewood Smoked Boneless Carving Ham (Half Cut), cubed
  • 1 lb elbow macaroni (or cavatappi)
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp white cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (optional, for depth)
  • 1 tsp. Dijon mustard
  • ½ tsp. garlic powder
  • Salt & black pepper, to taste
  • ½ cup panko breadcrumbs
  • 2 tbsp. butter, melted
  • 2 tbsp. fresh parsley, chopped (for garnish)