Ham and Peas Mac and Cheese

Mac and cheese has got to be a top ten comfort food. I’ve made all sorts of different kinds of mac and cheese in my lifetime, and granted that it is summer time here in Wisconsin that did not stop me from making another delicious batch of mac and cheese. This time it was ham and peas mac and cheese. Ham and peas are a perfect match, and as I was digging through my freezer to purge things that I have stored for the past couple of months, I decided it was the ham that was going to get purged. This ham and peas mac and cheese is not only a great pairing, but it ended up being one great one pot meal.

Ham and Peas Mac and Cheese Recipe
Ham and Peas Mac and Cheese Recipe

Let’s get started.


  • 2 tbsp canola oil
  • 3 cups of cooked ham, chopped
  • 1 cup of onion, diced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp paprika powder
  • 2 cloves of garlic, minced
  • 4 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 4 cups of milk
  • 1 tbsp Tabasco, optional
  • 3 cups of shredded cheddar cheese
  • 3 slices of American cheese, optional
  • 1 cup of frozen peas
  • 1 lb penne pasta, cooked until al dente

Start by adding the canola oil to a large pot, and cook on medium heat for a minute or so. Toss in the onion, garlic, salt, pepper, paprika, Tabasco, and cooked ham. Cook until the ham gets a bit crisp, and the onions cook through, about 7 minutes.

During that time, cook your pasta.

In a sauce pot, add the butter, and let it get melted on medium heat. Once melted, add the flour, and using a whisk or wooden spoon, cook the flour for a few minutes. Once the flour is a bit golden in color, this is when you want to add in your milk, continuing to stir, mixing in the roux and thickening it. Once the sauce thickens, add in the cheeses and let that melt, making the cheese sauce.


Drain the pasta, and add it to your ham mixture. Add in the cheese sauce, along with the frozen peas, and give it a great stir. Once everything is nicely incorporated, cover, and place into a preheated 350 degree oven for 30 minutes.

Remove and serve. The end result is nothing but pure comfort, and yes I did crumble goldfish on mine. That’s the type of mood I was in that day, and boy were they ever delicious.  Hope you enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Ham and Peas Mac and Cheese”

  1. Reminds me a bit of a deliciously simple pasta recipe I acquired from the late Martin Zanine, my parent’s longtime next door neighbor in Ouray, who I knew most of my life. He made a dish he called Fetuccini Della Casa, or pasta of the house. It’s basically Fetuccini Alfredo with English peas and diced ham. He used shaved Parmesan sliced very thinly and fresh minced garlic and dried red pepper. So easy to make and always hits the spot when in the mood for a garlicky creamy sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *