Broccoli and Ham Mac and Cheese

Featured in the Honolulu Star-Advertiser on August 14, 2013.

Broccoli and Ham Mac and Cheese


Broccoli and Ham Mac and Cheese

  • 4 tablespoons unsalted butter
  • 1 small Maui onion, chopped
  • 1/4 cup all-purpose flour
  • 4 cups 2% milk
  • 1 1/4 cups shredded yellow cheddar cheese, divided
  • 1 1/4 cups shredded white cheddar cheese, divided
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon fresh coarse ground pepper or to taste
  • 8 ounces ham, diced into 1/2-inch pieces
  • 1 cup broccoli florets, blanched and chopped into small pieces (may substitute with spinach)
  • 3/4 cup panko flakes
  • 1 pound elbow pasta, cooked al dente (still firm to the touch) and drained


  1. Preheat oven to 375°F.
  2. In a large pot, melt butter over medium heat.
  3. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
  4. Whisk in flour to coat onion.
  5. In a slow steady stream, whisk in milk until smooth.
  6. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes.
  7. Stir in 1 cup each of yellow and white cheddar cheese.
  8. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  9. Toss pasta with cheese mixture; fold in ham and broccoli.
  10. Transfer to individual oven safe dishes or a 9-by-13-inch baking dish; set aside.
  11. In a small bowl, toss the remaining 1/4 cup each of yellow and white cheddar with panko flakes.
  12. Top pasta with breadcrumb mixture.
  13. Bake until top is golden, about 30 minutes.
  14. Serve hot or freeze to serve as an emergency after school snack.

Makes 15 (1 cup) servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 12 g fat, 7 g saturated fat, 45 mg cholesterol, 450 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g sugar, 15 g protein


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