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One Pot Ham and Cheese Pasta Recipe

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320 Comments
4.85 from 197 votes
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This One Pot Ham and Cheese Pasta Recipe is the perfect way to use up that leftover holiday ham. A quick and easy recipe that’s loaded with pasta, cheese, and loved by kids and adults alike!

forkful being taken out of bowl of ham and cheese pasta

Please tell me I’m not alone in loving holiday leftovers more than the actual dinner. However, I do have a few rules for holiday leftover recipes:

  1. Has to be quick and easy.
  2. Can’t make a mess.
  3. Must be DELICIOUS!

Enter this one pot ham and cheese pasta! It’s super quick and easy, made in one pot for easy cleanup, and it’s SO GOOD!

Ingredients

Savory, juicy leftover ham, tender pasta, gooey cheese, and tangy mustard…I mean come on. It doesn’t get better than that!

  • Unsalted Butter – melted and used to sauté the onion.
  • Yellow Onion – adds texture and a sweet, caramel-y flavor when sautéed.
  • Salt and Pepper – enhances other flavors and adds a little hint of spice.
  • Ham – any cooked and cubed ham will work great. Try using leftovers of my honey dijon crockpot ham or ham with pineapple sauce!
  • Pasta – I use bow tie pasta, because I love the texture mixed with the diced ham, but any smaller pasta shape would be fine (cooking time may vary).
  • Garlic – rounds out the other flavors with it’s subtle nuttiness.
  • Dijon Mustard – gives the pasta a tangy kick of flavor.
  • White Wine – adds a light and sweet flavor to the pasta. Serving this to kiddos? Replace with white grape juice, water, or broth.
  • Water – used to cook the pasta and serves as the base for the cheese sauce.
  • Salt – enhances other flavors.
  • Swiss and Parmesan Cheese – melted together to form a tangy, nutty, creamy cheese sauce.

Pro tip
Why water instead of broth? Broth adds more flavor, yes, but because salt levels can vary so much with ham (hello saltiness), I wanted YOU to be in control of the salt. So today, we’re using water and salt, to taste, instead of broth.

How to make

Literally throw everything into a pot and 20 minutes later, you’re golden!

  1. Melt butter in a large stockpot then add in onion, salt, and pepper. Cook until the onion is tender.onions cooked in stockpot
  2. Mix in cubed ham, pasta, garlic, mustard, white wine, water, and additional salt.pasta and ham added to stockpot with broth
  3. Simmer until the pasta is cooked al dente, stir in Swiss and parmesan until melted, then serve and enjoy!finished ham and cheese pasta in stockpot being scooped with ladle
Pro tip
The sauce will be somewhat thin and loose, but thickens as the pasta sits.

ham and cheese pasta in bowl held two hands

What ham to use

Depending on the leftovers I have, I either use ham from my honey dijon crockpot ham or ham with pineapple sauce recipe! However, any ham will work.

Pro tip
Whatever you use, make sure it’s fully cooked and diced so it mixes well into the pasta.

What pasta to use

Any short cut pasta will work. I love using bow tie pasta in this recipe, but macaroni, rotini, penne, shells, etc. should work! Keep in mind, if you change the pasta, cook time may also change.

plate of ham and cheese pasta above

Variations

  • Make it creamier. Replace 1/2 cup of the water with heavy cream.
  • Spice it up. Sprinkle in a dash of cayenne pepper or red pepper flakes for an extra kick.
  • Add veggies. Toss in some frozen peas for a little “pop” of color, texture, and nutrients.

What to serve with ham and cheese pasta

Meat (check!), pasta (check!) . . . give me some veggies, a roll, and a salad and we’re good to go!

closeup pasta cheese pull with fork

How to store

Leftover ham and cheese pasta will keep in an airtight container for 3-4 days or in the freezer for 1-2 months.

To reheat, thaw in the fridge if frozen then microwave or heat on the stove with a splash of white wine until warmed through.

Happy Holiday Eating!

– Jennifer

#ad This One Pot Ham and Cheese Pasta Recipe is the perfect way to use up that leftover holiday ham! A quick and easy recipe full of pasta, swiss cheese, and ham! showmetheyummy.com Made in partnership w/ @smithfieldfoods #HolidayHub

One Pot Ham and Cheese Pasta

4.85 from 197 votes
This One Pot Ham and Cheese Pasta Recipe is the perfect way to use up that leftover holiday ham. A quick and easy recipe that's loaded with pasta, cheese, and loved by kids and adults alike!
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 people
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 2 tablespoons unsalted butter
  • ½ large yellow onion sliced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound  cooked ham diced
  • 1  (16 oz) box bow tie pasta
  • 4  cloves  garlic minced or pressed
  • 1 tablespoon Dijon mustard
  • 1/2  cup  white wine or 1/2 cup water, but wine adds more flavor
  • 4 1/2  cups  water
  • ¾ teaspoon salt more or less to tsate
  • 1 (8 oz) block swiss cheese shredded
  • 1/2  cup  shredded parmesan

Recipe Video

Instructions

  • Melt butter over medium heat in a large stockpot.
  • Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender.
  • Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt.
  • Bring to a simmer and simmer for 9-13 minutes, stirring regularly, until pasta is al dente.
  • Remove from heat and stir in swiss and parmesan.
  • Taste and re-season, if necessary, and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1-2 Months
Reheat:If frozen, thaw in fridge then microwave or heat on stove
*Storage times may vary based on temperature and conditions

Notes

The sauce will be a little loose right away, but thickens up over time.

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Nutrition Information

Nutrition Facts
One Pot Ham and Cheese Pasta
Amount Per Serving
Calories 751 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 109mg36%
Sodium 1703mg74%
Potassium 472mg13%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 3g3%
Protein 44g88%
Vitamin A 485IU10%
Vitamin C 1.2mg1%
Calcium 549mg55%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: bow-tie pasta, cheesy, One Pot
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main Dish, Pasta
Cuisine: American

This post was originally published December 14, 2017 and has been updated to provide more detailed content.

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  1. TD

    United States

    3 stars I followed this recipe exactly and my “sauce”, if that’s what you want to call it, never “thickened over time”. I ended up w/ a bunch of extra water which I then had to drain. So, essentially I ended up w/ cooked pasta w/ ham and onions. I could’ve easily just cooked the pasta normally and added the ham and sauteed onion later, after cooking them separately. I don’t see what the point of putting it all in one pot is? Other than to say it’s a “one pot recipe” maybe.
    Reply

    • Jennifer @ Show Me the Yummy

      Did you watch the video? What type of pasta did you use? What pan did you use? Maybe your heat was too high or too low? Happy to help figure out what went wrong. The point of the one pot is that the pasta absorbs the liquid and the starch from the pasta helps to thicken and create its own sauce. It also dirties less dishes.

  4. Margo

    Toronto, Ontario

    5 stars Sorry forgot to leave comments! Not sure if I was just extra hungry but I had to stop myself from eating. Added 1/2 cup peas and drizzled with hot honey after plating. Absolutely delicious 😋
    Reply

  6. Trish

    South Burlington, Vermont

    5 stars This tasted great and was just as good reheated! I subbed Extra Sharp White Cheddar for the Swiss cheese as that’s what I had on hand, but I look forward to trying it with the Swiss next time. Great use of leftover baked ham!
    Reply

    • Trish

      South Burlington, Vermont

      5 stars Hmm, I’m not in Vermont–don’t know where that came from. But after having read some of the other reviews, just came back to say I had no problem with the sharp white cheddar and Parmesan cheeses clumping… it was perfect and very creamy. Paired very well with green beans. This is a keeper!

  8. Susan

    Cache, Oklahoma

    5 stars Made this exactly according to the recipe except I added 1/2 cup of green peas near the end. very good, easy, one pot meal that satisfies on a chilly night!
    Reply

  10. Vicky

    Wilmington, North Carolina

    5 stars This was perfect! So easy to make, and clean up was a breeze. (And I appreciate the automatic calculator that let me pare it down to just two of us – we have SO much leftover Christmas spiral-sliced ham!) I didn’t have Swiss so substituted some shredded mozzarella, and tossed in a handful of frozen peas towards the end. The wine is a must. I had no trouble with the cheese clumping, maybe because I had it at a gentle simmer. Will definitely make it again.
    Reply

  11. Leslie

    Denver, Colorado

    3 stars I was going to just make penne with Alfredo sauce and ham (I have little kids and am busy), but thought I’d try something different and was excited about this recipe. However, like someone else noted, at the last stage when I added all the shredded cheese, it just stuck together in one clump and wouldn’t separate no matter how much I stirred or warmed it. My ham and cheese ended up in globs and I was upset at all the work I did. I don’t know if the recipe author could offer advice on this part because the recipe had good flavor but the cheese clumps were very frustrating.
    Reply

    • Jennifer @ Show Me the Yummy

      Cheese clumping in a sauce usually happens when the sauce is too hot, causing the cheese proteins to seize up and clump together; this can be prevented by adding the cheese gradually while the sauce is at a lower temperature and stirring constantly to evenly distribute the cheese. Key reasons for cheese clumping in sauce: Too much heat: The most common cause, where the high temperature denatures the cheese proteins, making them clump together. Adding cheese too quickly: Dumping all the cheese at once into a hot sauce can lead to clumping. Poor quality cheese: Using pre-shredded cheese with added cellulose or low-quality cheese can contribute to clumping. Acidity: A sauce with too much acidity (like lemon juice) can also cause cheese to clump. Not finely grated cheese: Large chunks of cheese won’t melt evenly and can create clumps. How to prevent cheese from clumping: Lower the heat: Always add cheese to a sauce that is just simmering, not boiling. Grate your own cheese: Freshly grate cheese from a block for better melting. Add cheese gradually: Stir in the cheese a little at a time, ensuring it is fully incorporated before adding more. Use a roux-based sauce: A well-made roux can help stabilize the cheese and prevent clumping. Consider a splash of liquid: If the sauce is too thick, adding a bit of cream or milk can help disperse the cheese. What to do if your cheese is already clumping: Reduce heat and stir vigorously: Turn down the heat and briskly stir the sauce to try to break down the clumps. Use a blender or immersion blender: For a smooth consistency, carefully blend the sauce to break down clumps. Add a small amount of liquid: If the sauce is too thick, a splash of milk or cream can help to smooth it out. Hope this helps!

  12. Barb

    Lebanon, Pennsylvania

    5 stars What a fantastic use of leftover ham! This dish was delicious! Absolutely will make this again. I kind of had to wing it because I already had cooked pasta. So I made everything else and essentially ended up with soup, so I thickened it with a cornstarch slurry and served it over pasta. I believe I cut back on the brother by a half cup but would probably cut back maybe a full cup. I did add a half cup of half and half. I also used broccoli! This was so easy and tasted so delicious. Don’t hesitate to try this recipe!!
    Reply

  13. Linda

    United States

    5 stars Very good, quick and easy. Easy to modify, add veggies, use other cheeses but I do like the taste using win best.
    Reply

  14. Corinna

    Stafford, Virginia

    5 stars I make this for dinner the day after Thanksgiving every year. My husband looks forward to it more than the actual holiday meal. Simple, can’t-miss, family pleasing meal.
    Reply

  17. Jeff

    United States

    5 stars I’ve made this once and it was fantastic! The time I made it, I added one small can of mushrooms and added in a bit of Cajun seasoning when adding the ham, garlic, mustard and wine step. It turned out really well. On a side note, I suggest incorporating the shredded cheeses in small batches. I added it all at once and it took a while for the cheese to eventually unclump, melt and eventually turn into a cheese sauce of sorts. This time around I’ll keep my previous additions but I’m going to add a larger can of mushrooms (kids pick around them anyways), will do a 1:1 with the swiss and parm and add in some heavy cream at the end to hopefully make it a bit more saucy. This was sooooo good that I ate the leftovers of this the rest of the week. There was no sharing!
    Reply

  18. Helen

    Auckland, Auckland

    5 stars This is a great one pot pasta meal. I added olives, capsicum, parsley, spinach,peas, a little Chilli and Italian herbs. Such a great staple meal all in one pot no added sauce to make..
    Reply

  24. larry

    Winsted, Connecticut

    5 stars WOW!! Oh so good!! It was easy to put together and I enjoyed it so much. Thanks for a great tasting recipe. Larry
    Reply

  28. Robyn

    5 stars I’ve made this several times now, using tinned tuna, red capsicum and mushroom, other times I’ve used tuna and peas. Delicious, quick and easy. Thanks for the recipe.
    Reply

  31. Tam

    South Africa

    5 stars Absolutely Delicious, my husband has asked me to save this one for future 🙂 I did a mix of ham, chicken and frozen peas as I didn’t have enough ham and I found that the water level was well below the level of the pasta. I had to add another cup, maybe more, and it was still not covering the pasta. Perhaps the chicken absorbed the water??
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Tam!! The chicken absolutely could’ve absorbed some of the water.

  34. Melody

    San Marcos, California

    5 stars Great recipe! I used chia pasta and added zucchini to the onions for a little bit healthier recipe. Thank you so much!!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much, Melody! I’ll have to check out chia pasta…sounds delicious 🙂

  35. Elaine

    United States

    It was not as good as I expected!!! It was certainly ok! My husband said it needed peas in it!!!!
    Reply

  42. JoJo

    United States

    5 stars Super easy! Super good!! You can change out cheese off you need to. I didn’t have wine so I used chicken stock instead for flavor. It was great!!
    Reply

  43. James

    United Kingdom

    5 stars This is a truly excellent working recipe for any number, from one to biggest-pot-available! Pity, the measures are still in Colonial (but the Yanks can’t get it out of their psyche!). A few (not criticisms, but) embellishments, for ingredients more likely in a Brit home – (a) for pasta, PENNE works well; (b) if no white wine, beer is also good (and nuttier); (c) for cheese, shredded mozzarella/cheddar is just fine! All that being said ….. THANK YOU!
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you liked this!! We have metric measurements listed as well 🙂 there’s a metric button above the ingredients.

  50. Carol

    5 stars Quick & easy. Husband said it’s a keeper. I did add sliced red & green bell peppers, just to make it my own. Thanks for the great idea for leftover ham.
    Reply

  52. Robin

    Worksop, England

    5 stars Altered the recipe slightly I used cathedral city vegan cheese as my wife can’t eat ordinary cheese plus I added a splash of double cream at the end and some mushrooms and parsley tasted great
    Reply

  64. Sonya

    San Jose, California

    5 stars Very easy to make, it makes a lot for 6 and that is a good thing! I am sure it would freeze beautifully too!
    Reply

  65. Trish

    Lockport, New York

    5 stars Exactly the recipe I needed to use up the ham and cheese in the fridge. Everything else was in the house and this dish came together so quickly. I had some lemon pasta from Trade Joe’s and used 1 c of Red Cat wine (which is all I had on hand) with 4 c water. Such great flavor! Thanks for the recipe.
    Reply

  78. Carol

    Graham, Texas

    5 stars I’m here to vouch for the Yummy! My favorite kind of recipe. I am all for the “boil down” method for the pasta. The Swiss cheese made an incredibly smooth sauce. Easy to prep everything first and leave only the ten or so minutes of simmering before serving. Along with the garlic and onion, I was able to chop and throw in bell peppers, etc. that needed to be used. The Dijon mustard was a pleasant taste surprise. Thank you for an easy evening. Everything in your recipe came straight from the freezer, refrigerator, and wine cooler. And leftovers for tonight to boot. Yay!
    Reply

  84. Ann

    United States

    5 stars This is good, however I would suggest adding the ham in last; AFTER mixing in cheese. My cheese all stuck to the ham creating cheesy & chewy ham clusters that I had to pull apart. Could be because I hand-pulled ham chunks apart vs cutting in cubes that would have been smoother; but just a heads up. Otherwise easy to make and good recipe to use up leftover ham.
    Reply

  88. Michelle

    Lisburn, Northern Ireland

    5 stars This was delish, like a big hug on a winters night. I reduced the recipie for 2 and tasted as I went but soo nice. Thankyou
    Reply

  89. Anonymous

    Calgary, Alberta

    5 stars Made this tonight. I so love turning on my iPad and finding a easy idea for dinner tonight using left overs and pretty well everything I always have handy in my fridge. I am a senior with a couple grown sons to feed everyday. I an getting tired of the ‘same old’ so appreciate new ideas.
    Reply

  90. Dermot

    Ireland

    4 stars tweak it a little, used Red Leicester, cream fraiche, sherry and added red pepper. Lovely way to finish off ham leftovers will definitely use again
    Reply

  91. Lisa

    Fort Wayne, Indiana

    5 stars Have made this several times, always super yummy😋😋😋, I made a few tweaks however and use 2 cups of heavy cream in place of 2 cups of the 4 and a half cups of water, for a more creamy taste and used cooking sherry vs. White wine, My family loves it. Thanks for the wonderful recipe😍
    Reply

  97. Rob

    Toronto, Ontario

    5 stars This was very good. I used Emmental cheese (real Swiss) and added about half a cup each of red bell pepper and roasted corn. Also used the half cup wine and cream.
    Reply

  101. Joe

    Fenton, Michigan

    5 stars Great option for left over ham. Easy one pot that’s very tasty and can be changed up with whatever you have in the fridge or pantry!
    Reply

  107. Douglas

    Val-d'Or, Quebec

    4 stars Very good! I used the white wine and no salt at all. Added 2 cups of frozen peas near the end of cooking time (which took much longer…about twice the time indicated). I had some cheddar cheese instead of Swiss cheese to use up and it was delicious. If you have grated parmesan instead of shredded it works well also.
    Reply

  108. Priscilla

    Albany, Oregon

    5 stars I love how the flavors blend together so well. Instead of water I used chicken broth and added mushrooms with the onions. Also I substituted whipping cream instead of Swiss cheese for a creamy sauce. Delicious!!
    Reply

  109. Pam

    Englewood, Colorado

    5 stars Quick and easy! I didn’t have white wine so I just used the chicken broth. I also added a can of peas. I liked it….made it to re heat for supper but had some lunch. Big test will be tonight with the family, but I’m confident it will go over well. Thanks!!
    Reply

  111. Wendy

    United States

    5 stars That was really good and pretty easy I searched for left over ham and pasta and looked at some thst had 5 stars.Yours looked good so I picked it.I knew after3 days of ham and scalloped potatoes my boyfriend would NEED PASTA.We also had and still do a lot of ham left.This fit the bill.Thanks,we both thought it was delicious,rich but good.The only farfalle pasta was 12 oz so I did all the rest the same in the recipe using the wine and 1/2 cup cream and 1/2 cup less ham.It was great.
    Reply

  113. Ashley

    United States

    5 stars Substituted the swiss for cheddar because I have 3/4 of my family that hate swiss (even though I love it) and this recipe was a hit with all of them! Ages 2-36! So easy and quick! Definitely a part of the arsenal now!
    Reply

  114. Treehouse

    United States

    5 stars I was looking for a recipe to use up diced ham – this was PERFECT!! Used mozzarella instead of Swiss (what we had on hand)…but a hit with the family!! Thank you!!
    Reply

  115. Mary

    Beaver Bank, Nova Scotia

    5 stars very tasty and quick and a good use of leftover ham once it reaches its boaring stage. (pun intended)
    Reply

  119. Autumn

    United States

    5 stars This was so delicious and very easy to prepare. As others have mentioned any cheese that melts well works. I have used smoked gouda for this dish and that is currently my favorite cheese to use for it. Browning and caramelizing the diced ham and onions in a separate pan first adds loads of flavor. Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      I love smoked gouda – yum!!! Also love the caramelizing of the ham and onions idea! You could do it in the same pan to keep this one pot!

  123. Meghan

    Bloomington, Indiana

    4 stars Recipe turned out great. I’d recommend crisping your ham alongside the onions before you cook the pasta and adjusting the ratio of Swiss and Parmesan so that there is more Parmesan. Peas are another great add-on.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks for the suggestions, Meghan. So glad you enjoyed the recipe!

  130. Lindsay

    Kelowna, British Columbia

    5 stars Very easy and delicious! Used cheddar and macaroni noodles because I didn’t have Swiss or bow tie. Substituted milk for the wine and some of the water to make it creamier. Excellent recipe to use for leftover ham!
    Reply

  131. Felicia

    Winnipeg, Manitoba

    5 stars `A delicious meal prepared easily in just one pot! The house smelled amazing when my husband came home from work. I added a handful of frozen peas near the end to add some vegetables. The taste of the meal was very flavorful and the melted cheese really added to the meal.
    Reply

  132. Erin

    United States

    5 stars Had lots of leftover ham from Easter and went to google to look for a recipe .. ham & pasta. I am glad your recipe came up 1st. It was so good and I can’t wait to share it with my grandchildren tomorrow.
    Reply

  134. Suzy

    Norman, Oklahoma

    5 stars We really enjoyed this dish! I was skeptical of the pasta cooking thoroughly uncovered and with the amount of water recommended, so I added a little extra liquid and partly covered the lid, and guess what, I overcooked my pasta! Next time I won’t trust my instincts, I’ll follow the recipe and I’m sure it will be even better. I used scraps of cheese in my fridge, mostly high quality alpine styles in keeping with the Swiss flavor, but seems like any flavorful, well-melting cheese will work. Will definitely make again.
    Reply

    • Jennifer @ Show Me the Yummy

      Haha, I totally get your reservations but glad you loved it. Thanks, Suzy! 🙂

  139. Tricia

    Mesa, Arizona

    5 stars My family loves this recipe. It’s quick and easy. I add peas to it, which my boys love. Otherwise it’s a big no for peas. Lol
    Reply

    • Cheryl

      Auburn, Alabama

      5 stars This recipe is very versatile! I used penne, because that’s what I had (1/2 wheat, 1/2 regular). I substituted a 1/2 cup of the water for milk to make it a little creamier, but still used the wine. I used cheddar cheese, because I don’t like Swiss. I added some peas in right before the cheese! Delicious and fast!!

  144. Robby

    Farmington, Minnesota

    5 stars This was fire. Cooked it up for my mama tonight. Drop the cheese and do 2 cups of lactose free milk for a SATISFYING easily-digestible meal!
    Reply

  154. Ashley

    Sterling Heights, Michigan

    5 stars Made this for the first time tonight, used left over ham from thanksgiving and wow it blew past my expectation. Really really simply, I did add peas and I like a little spice in my life so I added red pepper flakes after the cheese melted and it was great!
    Reply

    • Jennifer @ Show Me the Yummy

      Ooo I bet it was so good with the peas and red pepper flakes! Big spice fan here too. Thanks, Ashley 🙂

  156. Samantha

    Burk's Falls, Ontario

    5 stars Love this easy to make, delicious recipe! I found it after our New Year’s dinner (2020) and almost a year later, it’s still our favourite for left-over ham! Thank you 😀
    Reply

  169. Tanya

    United Kingdom

    5 stars This recipe is my new go to for speed when in a dilemma what to do for a quick nutritious & Interesting meal with the ingredients that are usually always in the fridge! The children love it as much as we do!
    Reply

  179. Angelina

    Sacramento, California

    5 stars Great way to use leftover ham! I didn’t have Swiss so I subbed a mix of gruyere and aged cheddar with Parmesan!
    Reply

  180. Chelsea

    Oxford, England

    5 stars We had some deli ham that we needed to use up as well as small amounts of several different types of pasta, so we tried this recipe. We couldn’t find swiss here in the UK so used mild cheddar instead. It was delicious! Very easy recipe and cleanup. We ended up needing to add a bit more water for the pasta to cook.
    Reply

  181. Susie

    Hooksett, New Hampshire

    5 stars This was delicious! My family loves it. You can’t go wrong with ham and cheese! It came out absolutely perfect but I have to say I did cut back on the water due to the fact the pasta boxes come as 12 ounces now instead of 16 ounces. That may have been the problem for the recipe that came out like soup. I am keeping this recipe and will be making it again!
    Reply

  182. susan

    Shelter Island, New York

    5 stars Honestly, this is delicious and a total crowd pleaser. I use Garafalo’s gluten free pasta and a manchego instead of Swiss cheese because of dietary restrictions in my household. This is the second time I’ve made it and my teenage kids love it. But adults over 40 need to approach this meal with caution!
    Reply

  183. Marie

    United States

    5 stars This was delicious! I used half Swiss and half smoked Gouda cheese and it was amazing. It does seem a little runny at first but just let it sit for a few minutes, it thickens up nicely! Peas are really good in this too 🙂
    Reply

  184. Jules

    Didcot, England

    5 stars I made this a few nights ago and living in the UK I substituted the ham for Asda smokey ham. What can I say super delicious. Very hard to resist an extra helping, my husband couldnt ! So quick and simple so much easier than regular macoroni cheese. It will definitely be a regular dish at our table. Thank you so much for sharing.
    Reply

  185. Rebekah

    Knightdale, North Carolina

    5 stars Just made this for dinner. Inexpensive, one pot, less than 30 minutes to make…. delicious! I gave this one five stars and it earns every single one! Those who are concerned about the amount of liquid, I had no issues. Remember that this cooks with the lid off and the starch from the pasta serves as a thickener.
    Reply

  186. Chris

    Lincolnton, North Carolina

    4 stars Too much water, it came out more like soup.. added cornstarch to thicken it. Will make again but will cut the water in half.
    Reply

    • Jennifer @ Show Me the Yummy

      Hmm I’ve never had that problem and I’ve made this quite a few times. Sounds like maybe you needed to cook it lower and slower. This also does thicken up as it sits. Did you watch the video for consistency? Glad you made it work though! 🙂

  188. Jordan

    Kansas City, Missouri

    I made this last night for dinner with our left over ham from Christmas. The flavoring was good! But it was too cheesy. If that’s a thing? I was hoping for it to be more creamy. My kids all loved the taste as well but also agreed it was “too much cheese” if I make this again next holiday season I will definitely tweak it a bit. Love the Dijon mustard taste!!
    Reply

  189. Tina

    Elgin, Oklahoma

    5 stars Fantastically delicious. I used sliced ham cubed we didn’t use for holidays. Was great, added @ 1/4 C wine, and 5 cheese Italian and Monterey cheese since my hubby doesn’t care for swiss cheese. Garlic powder (1/4 tsp for 1 medium clove) as well as red onion and fresh green beans.
    Reply

  192. Jennifer @ Show Me the Yummy

    I replied to your previous comment. You’re boiling the uncooked pasta in the 5 cups of liquid and the pasta as it’s cooking, soaks up the liquid. 🙂
    Reply

  196. Lee

    5 stars Hi Jen & Trevor, Hope all is well/W/ you both & my buddy, Teddy. Thanks for this recipe, it looks wonderful. I can’t wait to make it. Seems easy enough. That’s what I like, fast & easy. This year I decided to make a spiral ham for Christmas for a change. So this recipe will be perfect /W/ the left overs. You know, I was always skeptical to boil the pasta in the same pot /w/ other ingredients. I always boiled the pasta in a separate pot. I now am going to do it your way. Thanks again. I wish you, Jen & Trevor a Happy holiday & a Happy New Year. I can’t believe how fast this yr. flew by. Take care. Keep enjoying your traveling. Love to all
    Reply
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