Mac and Cheese with Ham

When I was growing up, I had macaroni and cheese (MNC) almost every single night for dinner. As an adult, I don’t consider it to be the healthiest of choices and have it rarely; however, I find it to be one of the best comfort foods out there. I especially love how the gourmet restaurants are coming up with incredible macaroni dishes and hear they are some of the most popular menu items these days. I’ve tried many different MNC recipes, but never tried one on the Big Green Egg (BGE).

Over Thanksgiving, I cooked my Double Smoked Ham and we had leftovers for several days. My entire family was getting a little tired of the same old thing, so I set out on a hunt for a good recipe with leftover ham. Well, I ended up finding a well known Egghead, Tony Hall’s, recipe for MNC with Ham. I used his recipe as a guide and made a few adjustments along the way. The end result was outstanding and something I will always do with my leftover Double Smoked Ham. I also wanted to make this recipe as healthy as possible, without sacrificing taste, so I used skim milk, light butter and gluten free macaroni. I’m not sure how much healthier this really was, but the taste was still incredible.

The Recipe:

Mac and Cheese with Ham
Prep time
Cook time
Total time
Serves: 6-8
  • 1 Lb. Ancient Harvest Quinoa Organic Pasta Gluten Free, Elbows, 8-Ounce Boxes (2 boxes)
  • 8 Tbsp. Salted Light Butter
  • 5 Tbsp. Enriched Flour
  • 1 Tbsp. Corn Starch
  • 1 ½ Tbsp. powdered Mustard
  • ¼ Tsp. Cayenne
  • 4 Cups Skim Organic Milk
  • 1-12 Oz. Can Evaporated Milk
  • 2 Cups Monterey Jack and Mild Cheddar, shredded
  • 1 Cup Sharp Cheddar Cheese, shredded
  • ½ Cup Asiago Cheese, shredded fine
  • ½ Cup Sweet Onion, finely diced
  • ½ Tsp. Paprika
  • 1 ½ Tsp. Kosher Salt
  • Fresh black pepper
  • 1 Slice (approx. 12 Oz.) Double Smoked Ham, diced
  • 3 tablespoons light butter and 1 cup Bread Crumbs
  1. Preheat Big Green Egg to 325 – 350° F (at the dome).
  2. In a large pot of salted boiling water, cook the pasta.
  3. While the Pasta is cooking melt 8 Tbsp. butter in separate pot.
  4. Whisk in the flour, cayenne, paprika, salt and powdered mustard, stir until slightly browned.
  5. Stir in the milk, evaporated milk and onion. Continue stirring for ten minutes (allowing to thicken) then stir in ¾ of the cheese & season to taste with salt and pepper.
  6. Add the diced ham and macaroni into the sauce pan, then pour into a 2-quart casserole pan (I used a 9”x9” baking pan).
  7. Top with remaining cheese.
  8. Melt 3 Tbsp. of butter in a sauté pan, whisk in the bread crumbs then top the macaroni with the bread crumbs.
  9. Place on indirect (plate setter legs down) and bake for 30 minutes. Remove from BGE and rest for TEN (10) minutes before serving.

Products that may be difficult to find, but worth the effort to order online:
Ancient Harvest Quinoa Organic Pasta Gluten Free, Elbows, 8-Ounce Boxes (12 boxes)
Asiago Cheese

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Serve and enjoy great American comfort food at its best!



  1. I am planning on making your Mac and cheese this weekend and looking forward to it. Do I use 2 cups of Monterey Jack cheese and 2cups of mild cheddar for a total of four cups or 2cups of a combination of the cheeses


    • texansmokingbbq says:

      I shred 2 cups of the Monterey Jack and Mild Cheddar blend then 1 cup of Sharp Cheddar and 1/2 cup of Asiago for a total of 3 1/2 cups of cheese. Making me hungry just thinking about it! I hope you enjoy!!

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