What the heck is this?
This is your weeknight dinner hero in a skillet. Creamy Ham Cheese Pasta is the perfect use for that leftover holiday ham (or deli slices in a pinch). Imagine tender pasta tossed in a rich, garlicky cream sauce loaded with smoky ham, gooey melted cheese, and a touch of Dijon for depth. It’s fast, it’s comforting, and it’s got that magical power to make your whole kitchen smell like you’re doing something way fancier than throwing together a 25-minute dinner.
Why You’ll Love This Recipe
– One pan, no nonsense, all comfort
– Leftover ham finally gets the respect it deserves
– Melty cheese + creamy sauce = flavor jackpot
– Kid-friendly, adult-approved, picky-eater magic
– Customizable with veggies or spice if you’re feelin’ bold
The Good Stuff You’ll Need
– 12 oz pasta (penne, rotini, or shells work great)
– 1 tablespoon butter
– 2 garlic cloves, minced
– 1½ cups cooked ham, diced
– 1½ cups whole milk (or half-and-half for extra creaminess)
– ½ cup heavy cream
– 1 teaspoon Dijon mustard
– 1½ cups shredded cheese (cheddar, Swiss, or a mix)
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– Optional: chopped parsley or green onions for topping
Let’s Do This
Step 1: Boil the pasta
Cook your pasta in salted water according to package directions. Drain and set aside—but save about ½ cup of the pasta water just in case your sauce needs loosening up.
Step 2: Sauté the ham & garlic
In a large skillet, melt butter over medium heat. Toss in the garlic and cook for 30 seconds until fragrant, then stir in the diced ham. Let it sizzle for 2–3 minutes to get a little golden and crispy on the edges.
Step 3: Make it creamy
Reduce heat to low and stir in the milk, cream, and Dijon mustard. Bring it to a gentle simmer, then slowly add the shredded cheese, stirring constantly until smooth and melty. If the sauce seems too thick, stir in a splash of that reserved pasta water.
Step 4: Toss and serve
Add your cooked pasta to the skillet and toss it all together until the noodles are fully coated in creamy, cheesy goodness. Taste and adjust salt and pepper. Sprinkle with fresh parsley or green onions if you’re feeling fancy.
Serving Suggestions
– Serve with a side of garlic bread and a crisp green salad
– Add steamed peas or sautéed spinach right into the pasta for a veggie boost
– A glass of chilled white wine wouldn’t hurt
Switch It Up
– Swap ham for cooked bacon, pancetta, or rotisserie chicken
– Use Gruyère or smoked Gouda for deeper flavor
– Stir in sautéed mushrooms, caramelized onions, or roasted red peppers
– Go spicy: add a pinch of red pepper flakes or a spoonful of hot sauce
Make-Ahead Tips
– Make the sauce ahead, store separately, and reheat gently with a splash of milk
– Leftovers keep in the fridge for 3 days—reheat in a skillet for best texture
– Not freezer-friendly (the sauce breaks), but still a great next-day lunch
Questions People Actually Ask
Q: Can I use deli ham?
A: Absolutely—just chop it up and go. Thicker cuts or leftover glazed ham give the best texture and flavor, but anything works in a pinch.
Q: What kind of cheese melts best?
A: Cheddar, Monterey Jack, Swiss, or a combo all melt beautifully. Avoid pre-shredded cheese if you want ultra-smooth sauce—it contains anti-caking agents.
Q: Can I make this lighter?
A: Sure! Swap cream for more milk, use lower-fat cheese, and add veggies like broccoli or zucchini to stretch the richness.
Creamy Ham Cheese Pasta: The Cozy, Cheesy Dinner That Saves Weeknights
- Total Time: 25 minutes
- Yield: 4 servings
Description
This is your weeknight dinner hero in a skillet. Creamy Ham Cheese Pasta is the perfect use for that leftover holiday ham (or deli slices in a pinch). Imagine tender pasta tossed in a rich, garlicky cream sauce loaded with smoky ham, gooey melted cheese, and a touch of Dijon for depth. It’s fast, it’s comforting, and it’s got that magical power to make your whole kitchen smell like you’re doing something way fancier than throwing together a 25-minute dinner.
Ingredients
– 12 oz pasta (penne, rotini, or shells work great)
– 1 tablespoon butter
– 2 garlic cloves, minced
– 1½ cups cooked ham, diced
– 1½ cups whole milk (or half-and-half for extra creaminess)
– ½ cup heavy cream
– 1 teaspoon Dijon mustard
– 1½ cups shredded cheese (cheddar, Swiss, or a mix)
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– Optional: chopped parsley or green onions for topping
Instructions
Step 1: Boil the pasta
Cook your pasta in salted water according to package directions. Drain and set aside—but save about ½ cup of the pasta water just in case your sauce needs loosening up.
Step 2: Sauté the ham & garlic
In a large skillet, melt butter over medium heat. Toss in the garlic and cook for 30 seconds until fragrant, then stir in the diced ham. Let it sizzle for 2–3 minutes to get a little golden and crispy on the edges.
Step 3: Make it creamy
Reduce heat to low and stir in the milk, cream, and Dijon mustard. Bring it to a gentle simmer, then slowly add the shredded cheese, stirring constantly until smooth and melty. If the sauce seems too thick, stir in a splash of that reserved pasta water.
Step 4: Toss and serve
Add your cooked pasta to the skillet and toss it all together until the noodles are fully coated in creamy, cheesy goodness. Taste and adjust salt and pepper. Sprinkle with fresh parsley or green onions if you’re feeling fancy.
Notes
Serve with a side of garlic bread and a crisp green salad
– Add steamed peas or sautéed spinach right into the pasta for a veggie boost
– A glass of chilled white wine wouldn’t hurt
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~550 kcal per serving
- Fat: ~28g
- Carbohydrates: ~50g
- Protein: ~22g