There are macaroni and cheese casseroles that require making a roux, cooking pasta on the stovetop, and multiple steps. And then there is this Amish Ham and Macaroni Bake. With just five simple ingredients and almost no effort, you can create a dish that is creamy, cheesy, and deeply satisfying. Uncooked elbow macaroni, diced ham, whole milk, shredded cheddar cheese, and simple seasonings bake together into a hearty, comforting casserole that tastes like it came from a cozy Amish kitchen.
The beauty of this recipe lies in its simplicity. The pasta cooks directly in the oven, absorbing the rich, creamy milk and cheese mixture as it becomes tender. The diced ham adds salty, savory flavor and protein. The cheddar cheese melts into a golden, bubbly topping.
Perfect for busy weeknights, using up leftover ham, or any time you need a crowd-pleasing meal without a lot of fuss. Serve it with a side salad or roasted vegetables for a complete dinner.
Why You’ll Love This Recipe
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Only 5 simple ingredients
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No pre-cooking the pasta
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Creamy, cheesy, and satisfying
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Uses canned or leftover ham
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Minimal prep and easy cleanup
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A classic Amish comfort food
Oven-Baked Amish Ham and Macaroni Bake
Prep Time: 10 minutes | Bake Time: 45-60 minutes (45 covered, 10-15 uncovered) | Resting Time: 10 minutes | Total Time:Approximately 1 hour 15 minutes
Yield: 6 servings
Ingredients
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2 cups uncooked elbow macaroni (about 8 ounces)
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1 (12-ounce) can diced ham, drained
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3 cups whole milk
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2 cups shredded mild cheddar cheese (about 8 ounces)
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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Nonstick cooking spray or a little butter for greasing the pan
Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or a little butter so the macaroni does not stick.
2. Add the Macaroni and Ham:
Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking pan, spreading it out so it covers the pan in a fairly even layer. Sprinkle the drained diced ham evenly over the dry macaroni.
3. Make the Cheese Mixture:
In a medium bowl or large measuring cup, whisk together the whole milk, shredded cheddar cheese, salt, and black pepper. The cheese will be thick in the mixture—that is fine; it will melt into a sauce in the oven.
4. Combine Everything:
Slowly pour the milk and cheese mixture evenly over the ham and uncooked macaroni, making sure to wet all the pasta. With clean hands or a large spoon, gently mix everything together right in the pan so the ham, macaroni, and cheesy milk are well combined and evenly distributed. Tap the pan lightly on the counter to settle the ingredients.
5. Bake Covered:
Cover the pan tightly with aluminum foil to help the macaroni cook through in the oven. Bake for 45 minutes.
6. Bake Uncovered:
Carefully remove the foil (watch for steam), give the casserole a gentle stir to loosen any macaroni around the edges, and check the pasta for doneness. Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, or until the macaroni is tender, the sauce is bubbly, and the top has a light golden color around the edges.
7. Rest and Serve:
Remove from the oven and let the ham and macaroni bake rest for about 10 minutes before serving. This short rest helps the sauce thicken and makes it easier to scoop into neat servings. Serve warm.
Recipe Notes & Pro Tips
No Pre-Cooking the Pasta: The elbow macaroni cooks directly in the oven, absorbing the milk and cheese mixture as it becomes tender. This saves time and a dirty pot.
Canned Diced Ham: Canned diced ham is convenient and already cooked. If you have leftover ham, dice it into small pieces (about ½ cup per serving). Leftover ham works beautifully.
Whole Milk is Best: Whole milk provides the richest, creamiest sauce. Low-fat or skim milk will result in a thinner, less creamy casserole. Do not substitute non-dairy milk.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Shredding your own cheddar from a block ensures a smooth, creamy sauce.
Do Not Overbake: The casserole is done when the macaroni is tender and the sauce is bubbly. Overbaking can cause the pasta to become mushy and the sauce to separate.
Add Vegetables (Optional): For a more complete one-dish meal, add 1 cup of frozen peas, 1 cup of chopped broccoli, or 1 cup of sliced mushrooms to the pan along with the ham.
Make It Spicy: Add ½ teaspoon of red pepper flakes or 1 teaspoon of Cajun seasoning to the milk mixture.
Variations
Broccoli Ham and Macaroni Bake: Add 1 cup of frozen chopped broccoli (thawed and drained) to the pan along with the ham. The broccoli adds color, texture, and nutrition.
Peas and Ham Macaroni Bake: Add 1 cup of frozen peas to the pan along with the ham. The peas add sweetness and color.
Mushroom Ham and Macaroni Bake: Add 8 ounces of sliced cremini mushrooms to the pan along with the ham. The mushrooms add earthiness.
Spicy Ham and Macaroni Bake: Add ½ teaspoon of red pepper flakes or 1 teaspoon of Cajun seasoning to the milk mixture. Use pepper jack cheese instead of cheddar.
Cheesy Ham and Macaroni Bake with Parmesan: Sprinkle ¼ cup of grated Parmesan cheese over the top during the last 5 minutes of baking. The Parmesan adds a nutty, salty crust.
Ham and Macaroni Bake with Breadcrumb Topping: Mix ½ cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the casserole during the last 10 minutes of baking for a crunchy topping.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs beautifully with:
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A simple green salad with a tangy vinaigrette
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Steamed green beans or broccoli
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Roasted asparagus or Brussels sprouts
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Crusty bread for sopping up the sauce
For a classic Amish-style meal, serve with:
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Applesauce or pickled beets
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Fresh fruit salad
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Cornbread or dinner rolls
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The casserole will thicken as it cools, and the flavors will continue to meld.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire casserole in a 350°F oven for 15-20 minutes, covered with foil to prevent the top from drying out. Add a splash of milk if the casserole seems dry.
This casserole freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
This Amish Ham and Macaroni Bake is a brilliant example of simple, frugal, comforting cooking. The elbow macaroni cooks directly in the oven, absorbing the rich, creamy milk and cheese mixture as it becomes tender. The diced ham adds salty, savory flavor and protein. The cheddar cheese melts into a golden, bubbly sauce that coats every piece of pasta.
Baking covered for the first 45 minutes traps steam, allowing the pasta to cook through without drying out. Removing the foil for the final 10-15 minutes allows the top to brown and the sauce to thicken. The 10-minute rest at the end ensures the casserole is scoopable and the sauce is set.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, satisfying meal. With five simple ingredients and a hot oven, you can create a ham and macaroni bake that is creamy, cheesy, and deeply comforting. Perfect for using up leftover ham, busy weeknights, or any time you need a crowd-pleasing dinner.