Ham and Swiss Mac 'n Cheese
All the flavor of a hot ham and swiss sandwich turned into a rich, cheesy baked mac 'n cheese — a family favorite freezer meal.
- Prep Time
- 30 min
- Cook Time
- 45 min
- Total Time
- 1 hr 15 min
- Servings
- 12 servings
One of my all-time favorite hot sandwiches is a Ham 'n Swiss — I'm honestly not sure if it's the combination itself or the fact that melted swiss alone could bring me to my knees. That love affair is probably why I'm also obsessed with every version of Chicken Cordon Bleu that exists.
Mac 'n cheese is a comfort food I could eat my weight in, so it's fun to play around with different cheeses, pasta shapes, and meats. This one turned out so good the first time I made it that it became a regular in my meal prep rotation — kids and adults alike go back for seconds every time.
Ingredients
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 tbsp. dijon mustard
- 11 cups whole milk
- 1 tbsp. kosher salt
- 2 lbs. cubed ham
- 24 oz. grated swiss cheese
- 24 oz. grated white cheddar cheese
- 2 lbs. elbow pasta
- 2 lbs. grated mozzarella cheese
Instructions
- 1In a stock pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, then whisk in the dijon mustard. Slowly pour in the milk, whisking well.
- 2While the sauce cooks, bring salted water to a boil in another pot and cook the pasta according to package directions, only to al dente. Drain.
- 3Preheat the oven to 350 degrees. After the sauce has cooked for 10-15 minutes and thickened, turn the heat to low and slowly stir in the swiss and white cheddar. Remove from heat and stir in the ham and pasta.
- 4Spoon into a dutch oven or 9x13 inch baking dish, spread into an even layer, and sprinkle with the mozzarella.
- 5Bake for 35-45 minutes, until hot and bubbly. Let sit for 5-10 minutes before serving.
Storage & Reheating
Freezer instructions: distribute into foil or glass containers, cool completely, then cover, label, and freeze for up to 3 months. Thaw in the refrigerator before baking.
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