Baked Ham & Cheese Recipe

Preheat and prepare pasta

Preheat oven to 375°F (190°C). Cook egg noodles or chosen small pasta in salted boiling water according to package directions until al dente. Drain well and set aside in the pot so they stay warm.

Combine main ingredients

In the warm pot with drained pasta, add the diced cooked ham, shredded cheddar, shredded Swiss (reserve 1 cup cheddar for topping), chopped onion, and frozen peas if using. Toss gently to combine.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste).

Finish the sauce

Gradually whisk in 2 cups whole milk and 1 cup half-and-half or cream, adding a splash at a time to keep the sauce smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning.

Combine sauce with pasta mix

Pour the hot creamy sauce over the pasta-ham-cheese mixture. Gently fold until everything is evenly coated. If the mixture seems too thick, add up to 1/4 cup milk to reach a spreadable consistency.

Assemble casserole

Transfer the sauced pasta, ham, and cheeses to a lightly buttered 9x13-inch (or similar) baking dish, smoothing the top. Sprinkle the reserved 1 cup shredded cheddar evenly over the top.

Prepare topping

In a small bowl, combine 3 tablespoons panko breadcrumbs with 2 tablespoons melted butter and chopped parsley if using. Sprinkle the buttery panko evenly over the cheese layer.

Bake

Bake uncovered in the preheated 375°F (190°C) oven for 20–25 minutes, until the casserole is bubbly around the edges and the topping is golden brown. If you want a more browned top, broil on high for 1–2 minutes, watching carefully to prevent burning.

Rest and serve

Remove from oven and let rest for 5–10 minutes before serving. This helps the casserole set and makes portioning easier. Garnish with additional chopped parsley if desired.