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Mac ’n’ Ham ’n’ Cheese Recipe Is Delightfully Gooey, Smokey and Crispy

This creamy dish is loaded with smokey ham and topped with a crispy layer of panko breadcrumbs

What’s better than a bowl of mac ‘n’ cheese? A loaded one! Indulge in pure comfort food with this mac ‘n’ ham ‘n’ cheese recipe that delivers gooey, smokey and crispy goodness. What makes this recipe a standout? We use fontina and panko to create a beautifully golden crust that bakes on top. The crunch adds a nice contrast to the creamy elbow macaroni. And speaking of cheese, stick to freshly grated Parmesan for optimal flavor and easier melting. If you have some great tips for making homemade mac ‘n’ cheese, tell us in the comments below!

For an easy variation, make this mac ‘n’ ham ‘n’ cheese recipe with broccoli and cheddar. Simply sub in 8 oz. of frozen broccoli florets (thawed, drained, patted dry) for the ham. Then, Sub in the cheddar for the fontina. And for some helpful tips, learn how to reheat mac and cheese so It’s creamy again and how to make it on a stovetop.


6 servings

Total Time

Prep Time

Cook Time


  • 1½ cups finely shredded fontina cheese (6 oz.)
  • ½ cup seasoned panko breadcrumbs
  • 6 oz. ziti pasta or elbow macaroni
  • 1½ cups heavy cream
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • ⅛ tsp. cayenne pepper
  • ½ of (8 oz.) boneless ham steak, cut into 1"x1⁄4" strips
  • 2 Tbs. chopped fresh parsley


Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In bowl, combine ½ cup fontina and breadcrumbs; reserve. In large pot of salted boiling water, cook pasta according to package directions until al dente; drain well.

In large bowl, whisk together cream, eggs, Parmesan, garlic and cayenne; stir in remaining 1 cup fontina, then pasta and ham. Transfer to baking dish.

Sprinkle with reserved breadcrumb mixture. Coat with cooking spray. Bake until hot, bubbly and golden, 30–35 min. Let stand 10 min. Top with parsley.

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