Creamy Baked Mac and Cheese with Ham and Peas

Posted on May 2, 2025

There’s something truly magical about a bubbling, golden dish of baked mac and cheese. It’s the ultimate comfort food, a warm hug in a bowl. But, let’s be honest, the struggle is real sometimes. You pull that beautiful casserole dish out of the oven, anticipation high, only to find that your once-creamy mac and cheese has transformed into a dry, sad pasta brick. I’ve been there more times than I care to admit! It was so frustrating.

I tried everything – different cheeses, extra milk, covering longer. Nothing seemed to consistently deliver that perfect, gooey, never-dry result until I unlocked a few simple secrets. This recipe for Baked Mac and Cheese with Ham and Peas incorporates those key techniques, ensuring every spoonful is as luscious and creamy as the first, even after baking.

Adding tender pieces of ham and bright green peas elevates this classic dish into a complete meal. It’s hearty, flavorful, and perfect for a weeknight dinner, a cozy weekend meal, or even a potluck. Get ready to say goodbye to dry, crumbly baked mac and cheese forever!

Why You’ll Love This Baked Mac and Cheese Recipe

Beyond just avoiding the dreaded dryness, this recipe offers a multitude of reasons to become a regular in your kitchen rotation:

It’s incredibly comforting: Nothing beats a warm bowl of creamy pasta.
It’s a complete meal: The addition of ham and peas adds protein and vegetables, making it more than just a side dish.
It’s easy to make: Despite sounding fancy, the process is straightforward and uses basic pantry staples.
The texture is perfect: Thanks to the secrets we’ll share, it stays wonderfully creamy and gooey.
It’s family-friendly: This is a dish loved by both kids and adults.

Gathering Your Ingredients for Creamy Mac and Cheese

Making a truly spectacular baked mac and cheese starts with selecting the right components. This recipe uses a blend of classic flavors and textures to create a balanced and utterly delicious dish. We’ll walk through what you need and why each ingredient plays a crucial role in achieving that perfect creamy consistency and comforting taste.

Here’s a look at the essentials you’ll need to get started:

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1 pound fusilli pasta: This spiral shape is fantastic for trapping the creamy sauce in all its nooks and crannies, ensuring every bite is coated in cheesy goodness. You could also use elbow macaroni, shell pasta, or cavatappi.
1/4 cup butter: The foundation of our luscious cheese sauce begins with butter. It’s whisked with flour to create a roux, the thickening agent that prevents a watery sauce.
1/4 cup all-purpose flour: This works with the butter to form the roux. Cooking the flour slightly in butter helps eliminate a raw flour taste and allows the sauce to thicken smoothly.
3 cups milk: The liquid base for our cheese sauce. Whole milk will give you the richest, creamiest result, but 2% works well too. The key is adding it gradually and whisking continuously to avoid lumps.
3 cups shredded cheese blend: A good blend is crucial for flavor and meltability. We recommend a mix of sharp cheddar for flavor and Monterey Jack for its incredible melt factor. Pre-shredded cheese can sometimes contain anti-caking agents that affect meltiness, so shredding your own is always best for the creamiest sauce.
2 cups diced cooked ham: Adds a savory, salty element and transforms the dish into a heartier meal. Leftover ham is perfect for this, or you can buy pre-cooked diced ham.
1 cup frozen green peas: These add a pop of color, sweetness, and freshness that cuts through the richness of the cheese and ham. No need to thaw them beforehand; they’ll cook in the hot sauce.
1/2 cup breadcrumbs: For that essential crispy topping. Panko breadcrumbs offer extra crispiness, but standard breadcrumbs work fine.
1 tablespoon melted butter: This is mixed with the breadcrumbs and herbs to help them toast up golden brown in the oven, providing a delightful textural contrast to the creamy interior.
Salt to taste: Enhances all the flavors.
Black pepper to taste: Adds a touch of warmth and spice.
Dried herbs (such as parsley or thyme) for topping: Optional, but they add a nice aromatic finish to the crispy topping.

Having all your ingredients measured and ready before you start cooking will make the process much smoother!

Crafting Your Perfect Baked Mac and Cheese with Ham and Peas: Step-by-Step

Now for the fun part – bringing it all together! Follow these steps carefully, paying attention to the little details, and you’ll be rewarded with the creamiest, most satisfying mac and cheese you’ve ever baked.

Begin by preheating your oven to 375 degrees Fahrenheit (about 190 degrees Celsius). This ensures it’s nice and hot, ready to bake your dish evenly from the moment it goes in.
Cook the pasta. Bring a large pot of salted water to a rolling boil. Add your pound of fusilli pasta and cook it just until it’s very al dente. This means it should still have a noticeable bite and be slightly undercooked compared to how you’d cook it for serving immediately. The pasta will continue to cook in the oven in the hot cheese sauce, and starting it al dente prevents it from turning mushy or absorbing too much liquid, which can contribute to dryness. Once cooked, drain the pasta thoroughly and set it aside.
Start building your cheese sauce (a classic béchamel base). In a large saucepan or a Dutch oven – something big enough to eventually hold all the ingredients – melt the 1/4 cup of butter over medium heat. Once the butter has melted and is slightly bubbly, whisk in the 1/4 cup of all-purpose flour. Cook this mixture, which is called a roux, for about 1 minute, whisking constantly. You’ll see it turn a very pale gold color and smell slightly nutty. Cooking the roux helps cook out the raw flour taste.
Gradually add the milk. This is a crucial step for a smooth sauce! Slowly pour the 3 cups of milk into the roux while continuously whisking. Start with just a splash, whisking until it’s incorporated, then add a bit more. Pouring too much milk at once can create lumps. Keep stirring frequently as the sauce heats up and thickens. This should take about 5-7 minutes. You want it to thicken slightly, coating the back of a spoon, but it should still be quite fluid. Avoid letting it come to a vigorous boil, just a gentle simmer if needed.
The cheese is next! Remove the saucepan from the heat before adding the cheese. This is a key secret to preventing a grainy or oily sauce and ensuring it stays smooth and creamy during baking. Stir in the 3 cups of shredded cheese blend (like cheddar and Monterey Jack) until it’s completely melted and the sauce is smooth and glossy. Season the cheese sauce generously with salt and black pepper to taste. Remember, the sauce should feel very creamy and maybe just a little thinner than you initially think is necessary – the pasta will absorb some liquid as it bakes, and having an excess of sauce is key to preventing dryness.
Combine everything. Add the cooked and drained al dente pasta, the 2 cups of diced cooked ham, and the 1 cup of frozen green peas directly into the pot with the creamy cheese sauce. Use a large spoon or spatula to gently stir everything together. Make sure all the pasta and mix-ins are fully coated in that glorious, thick sauce. Be gentle so you don’t break up the pasta.
Transfer to your baking dish. Pour the entire mixture from the saucepan into a 9×13 inch baking dish. Spread it out evenly so it’s in a single layer.
Prepare the topping. In a small bowl, combine the 1/2 cup of breadcrumbs with the 1 tablespoon of melted butter and a sprinkle of dried herbs like parsley or thyme. Stir it together until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the pasta in the baking dish. This will bake into a lovely, golden, crispy crust.
The first bake (covered!). Tightly cover the baking dish with aluminum foil. Place it in your preheated oven and bake for 15 minutes. Covering the dish initially is one of the most important secrets to retaining moisture. It creates steam, allowing the sauce to stay creamy and preventing the top layer from drying out before the inside is fully heated through and the pasta has finished cooking.
The second bake (uncovered!). Carefully remove the foil. Return the dish to the oven and bake for another 15-20 minutes, or until the top is beautifully golden brown and you see the sauce bubbling invitingly around the edges. This uncovered stage crisps up the breadcrumb topping and finishes off the bake.
Rest before serving. This is another key step! Once you take the mac and cheese out of the oven, let it stand for 5-10 minutes before scooping and serving. This allows the sauce to set slightly, making it easier to serve and ensuring it remains wonderfully creamy and doesn’t become runny.

Following these steps, particularly the al dente pasta, removing the sauce from the heat before adding cheese, covering during the initial bake, and resting afterwards, are the game-changers for achieving perfectly creamy, never-dry baked mac and cheese!

Tips for Perfect Baked Mac and Cheese

Want to take this already amazing recipe to the next level? Here are a few extra tips and tricks to ensure success every time:

Cheese Quality Matters: Using good quality cheese will make a significant difference in both flavor and creaminess. Avoid pre-shredded if possible, as it can contain starches that make the sauce less smooth. Cheddar and Monterey Jack is a classic, but feel free to experiment with Gruyère, Gouda, or fontina for different flavor profiles. For even cheesier results, try adapting techniques from our Extra Cheesy Mac and Cheese recipe!
Don’t Overcook the Roux: Cook the flour and butter for just a minute or two until it smells slightly nutty and turns a light golden. Cooking it too long can affect the flavor of your sauce.
Warm Your Milk: While not strictly necessary, using warm or room temperature milk when adding it to the roux can help prevent lumps. You can gently warm it in a separate saucepan or in the microwave before starting the roux.
Season the Sauce Well: Taste and adjust the seasoning of your cheese sauce before adding the pasta. Remember that pasta absorbs salt, so you might need a bit more than you think. Don’t be shy with the black pepper!
Make Ahead: You can assemble the entire dish (steps 1-8) and store it in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time.
Reheating Leftovers: The best way to reheat baked mac and cheese without it drying out is low and slow. Cover individual portions and microwave on 50% power, stirring every minute. For a larger dish, cover it with foil and reheat in a 300°F (150°C) oven until heated through.

Recipe Variations

This Baked Mac and Cheese with Ham and Peas is wonderfully versatile. Here are a few ideas to change it up:

Add Veggies: Sautéed mushrooms, spinach (wilted and squeezed dry), broccoli florets, or roasted bell peppers would all be delicious additions.
Change the Protein: Diced chicken, browned ground beef (try adding some to a classic like our Creamy Beef Mac and Cheese), or even sliced sausage would work instead of ham.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little heat.
Different Toppings: Skip the breadcrumbs and top with extra shredded cheese, crushed crackers, or even crushed potato chips for a different kind of crunch.

What to Serve With Your Creamy Baked Mac and Cheese

This dish is hearty enough to stand on its own, but it pairs beautifully with a simple side or two. A fresh green salad with a light vinaigrette is always a great choice to balance the richness. Roasted vegetables like our Perfectly Roasted Veggies or crispy asparagus would also be fantastic. And for a little something extra, some Easy Fluffy Biscuits or crusty bread are perfect for soaking up any extra sauce.

Your Baked Mac and Cheese with Ham and Peas Questions Answered (FAQ)

Got questions about making the best Baked Mac and Cheese with Ham and Peas? Here are some common queries and their answers to help you succeed!

Can I use a different type of pasta?

Absolutely! While fusilli is great because it holds the sauce so well, you can use other short pasta shapes like elbow macaroni, penne, shells, or cavatappi. Just remember to cook it very al dente, reducing the boiling time slightly from the package directions.

How do I prevent my cheese sauce from becoming grainy or oily?

The secret here is to remove the sauce from the heat before stirring in the cheese. Hot, boiling sauce can cause the cheese proteins to seize up or the fats to separate. Melting the cheese off the heat ensures a smooth, creamy sauce every time.

What if my sauce seems too thick before I add the pasta?

You can whisk in a little extra milk, about 1/4 cup at a time, until it reaches a consistency that is very creamy and slightly thinner than you think you need. Remember, the pasta will absorb some liquid during baking.

Can I use fresh peas instead of frozen?

Yes, you can! If using fresh peas, blanch them in boiling water for 1-2 minutes, then drain before adding them to the sauce with the pasta. This ensures they are tender when the dish is baked.

How do I store leftovers?

Allow the baked mac and cheese to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days. For longer storage, it can also be frozen. Allow the dish to cool, wrap it tightly, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Why do I need to cover the dish initially when baking?

Covering the dish with foil during the first part of baking traps steam, which keeps the sauce moist and prevents the top layer of pasta from drying out before the inside is heated through. It’s a simple but crucial step for ensuring that signature creamy texture throughout the casserole.

Enjoy Your Homemade Baked Mac and Cheese!

There you have it – the secret to Creamy Baked Mac and Cheese with Ham and Peas that stays luscious and comforting right out of the oven. No more dry disappointments! This recipe is not just about making food; it’s about creating warmth, comfort, and delicious memories around the dinner table.

Give this recipe a try, and I promise you’ll be adding it to your favorites list. The combination of creamy sauce, tender pasta, savory ham, and sweet peas is simply irresistible. Let me know how it turns out in the comments below!

Baked Mac and Cheese with Ham and Peas