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One-Pot Pasta with Ham and Cheese

This is basically an elevated mac and cheese that's perfect for using up leftover ham! My kids request this constantly, and I love that it requires zero straining—the pasta absorbs all that creamy, cheesy goodness. It's comfort food at its finest, and you'll only have one pot to wash.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb penne or rotini pasta
  • 2 cups cooked ham diced
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas optional

Method
 

  1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
  2. Add the diced ham to the pot and cook for 2 minutes, stirring occasionally.
  3. Pour in the chicken broth and milk. Add the Dijon mustard, salt, and pepper. Stir to combine and bring to a boil.
  4. Add the pasta to the boiling liquid, stirring well. Reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is tender and most of the liquid is absorbed.
  5. If using peas, stir them in during the last 2 minutes of cooking.
  6. Remove from heat and immediately stir in the cheddar and mozzarella cheese. Keep stirring until the cheese is completely melted and the sauce is creamy.
  7. Let stand for 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools, so serve it nice and hot!