📝 About This Recipe
This comforting bowl of goodness is a colorful twist on a childhood classic, designed to satisfy even the pickiest of eaters while offering a sophisticated flavor profile for the grown-ups. The salty-sweet contrast of diced honey-glazed ham and vibrant garden peas is enveloped in a silky, mild cheese sauce that clings perfectly to every curve of the macaroni. It is a wholesome, balanced meal that transforms a simple weeknight dinner into a celebratory family feast.
🥗 Ingredients
The Pasta Base
- 1 pound Elbow Macaroni (dry weight)
- 1 tablespoon Kosher Salt (for the pasta water)
The Creamy Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-purpose Flour
- 3 cups Whole Milk (slightly warmed to prevent clumping)
- 2 cups Mild Cheddar Cheese (freshly shredded for better melting)
- 1/4 cup Parmesan Cheese (finely grated)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Ground Black Pepper (to taste)
The Mix-ins
- 1.5 cups Cooked Honey Ham (diced into 1/2 inch cubes)
- 1.5 cups Frozen Sweet Peas (no need to thaw)
👨🍳 Instructions
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1
Fill a large stockpot with water, add the tablespoon of salt, and bring to a rolling boil over high heat.
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2
Add the elbow macaroni to the boiling water and cook according to package directions until 'al dente' (usually 7-8 minutes). It should be firm to the bite as it will finish cooking in the sauce.
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3
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat until it begins to foam.
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4
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture smells slightly nutty and pale golden, but do not let it brown.
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5
Slowly pour in the warmed milk, one cup at a time, whisking vigorously after each addition to ensure no lumps form.
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6
Continue to cook the sauce over medium heat, stirring frequently, for about 5 minutes until it thickens enough to coat the back of a spoon.
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7
Reduce the heat to low. Stir in the garlic powder, onion powder, and black pepper.
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8
Add the shredded cheddar and Parmesan cheese one handful at a time, stirring gently until the cheese is completely melted and the sauce is glossy.
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9
Just before the pasta is finished, add the frozen peas to the boiling pasta water for the last 60 seconds of cooking. This blanches them perfectly.
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10
Reserve 1/2 cup of the pasta cooking water, then drain the macaroni and peas in a colander.
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11
Fold the drained macaroni, peas, and the diced ham into the warm cheese sauce. Stir gently to ensure every noodle is coated.
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12
If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired creamy consistency.
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13
Taste and add a pinch of salt if necessary, though the ham and cheese usually provide enough saltiness.
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14
Let the dish sit for 2 minutes off the heat to allow the flavors to meld before serving.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which can make your sauce grainy. If you have leftovers, add a splash of milk before reheating to restore the creamy texture. For an extra kid-friendly touch, use 'fun' pasta shapes like shells or bowties to catch more of the sauce. To add a hidden veggie boost, you can purée half a cup of steamed cauliflower and whisk it right into the cheese sauce. Don't overcook the peas; adding them at the very end of the pasta boil keeps them bright green and 'poppy' rather than mushy.
🍽️ Serving Suggestions
Serve with a side of crispy garlic bread for dipping into the extra cheese sauce. Pair with a simple side salad of sliced cucumbers and cherry tomatoes with a mild vinaigrette. For a cozy dinner, serve in warm bowls with a light dusting of extra Parmesan on top. Accompany with a glass of cold apple juice or a refreshing fruit-infused water. Top with a few crushed butter crackers for an optional 'crunch' factor that kids love.