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Once you’ve tasted this homemade version of mac and cheese you’ll wonder why you’ve waited so long to make macaroni and cheese from scratch. This White Cheddar Macaroni and Cheese with Ham and Peas is great all year but it’s perfect during the holidays for using up leftover holiday ham!
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This White Cheddar Macaroni and Cheese with Ham and Peas recipe and it’s photos have been tucked away in my back pocket since the end of 2016! I should have shared it with you before now but life got busy and I forgot about it.
In 2016 I had the most wonderful opportunity for my recipe sand food photography to be featured in the Roanoker magazine in Roanoke, VA. I even had one of my recipe photos printed as the cover of the magazine! (you can see a photo of me holding the magazine on my about me page haha – I was very happy about it)
As per my contract with them, I had to wait at least a year to post this recipe on my blog but then I got pregnant with our little boy Jackson who was born September 2017 and I just plain ol’ forgot about this recipe. However, when I found it I knew I had to share it because it’s fantastic and I know you’ll love it as much as we did. I have got to make it again soon!
What you’ll need for White Cheddar Macaroni and Cheese with Ham and Peas: (amounts below in recipe)
- shell pasta, uncooked
- whole milk
- extra sharp white cheddar cheese, grated
- cream cheese, softened and diced
- white American cheese slices, cut into small pieces
- mozzarella cheese, grated
- ground dry mustard
- white pepper
- frozen peas
- diced ham
The Pasta for this Mac and Cheese…Can I use a different kind?
Yes, of course you can! I love the shells with this recipe because the bits of ham and the peas fall into the crevices of the shells when they fill with cheese BUT I think that any small/medium pasta shape would work.
You could use regular Elbow Macaroni, Cavatappi, Penne Rigate, Radiatori, Rotelle (wagon wheel) or Rotini pasta would be great with this White Cheddar Macaroni and Cheese.
Can I make this ahead of time?
You can, but I always think mac and cheese is better when it’s made the day of. However, in that same breath, this mac and cheese is made with cream cheese which reheats up beautifully
If I were going to reheat this I could cover it with foil and reheat in a preheated oven at 350F for about 20-30 minutes.
Love adding ingredients to plain mac and cheese? Try these amazing Macaroni and Cheese recipes!
- CREAMED CORN MACARONI AND CHEESE
- CHICKEN AND BROCCOLI MACARONI AND CHEESE
- BACON RANCH MACARONI AND CHEESE
White Cheddar Macaroni and Cheese with Ham and Peas
Amount Per Serving: Calories: 449 Total Fat: 29g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 98mg Sodium: 860mg Carbohydrates: 24g Fiber: 2g Sugar: 6g Protein: 23g
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