See more
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard Photo by: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Ham and Cheese Macaroni Bake with Peas

Mac 'n' cheese gets a main dish makeover with the addition of chopped ham and frozen peas. Add a green salad to round out your meal and enjoy!

Cooking Light MARCH 2008

  • Yield: 8 servings (serving size: 1 1/4 cups)
  • Prep time:43 Minutes


  • 1 pound uncooked medium elbow macaroni
  • 1 1/2 cups chopped lean ham
  • 1 1/2 cups frozen peas
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 3 cups 2% reduced-fat milk
  • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 (1-ounce) slices white bread
  • 2 tablespoons butter, melted


1. Preheat oven to 400°.

2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.

3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Information

Amount per serving
  • Calories: 470
  • Calories from fat: 29%
  • Fat: 15.1g
  • Saturated fat: 8.5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 27g
  • Carbohydrate: 56.1g
  • Fiber: 3.1g
  • Cholesterol: 54mg
  • Iron: 2.8mg
  • Sodium: 771mg
  • Calcium: 393mg

Go to full version of

Ham and Cheese Macaroni Bake with Peas recipe