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I am pretty sure I haven’t met anyone who doesn’t love mac and cheese. It’s even better when you can make a whole meal out of it! Try my family’s favorite Broccoli Ham Macaroni and Cheese Casserole recipe.

Broccoli Ham Macaroni and Cheese Casserole 2

If your kids are anything like mine, trying to get a piece of broccoli in them is nearly impossible! Well, this recipe did the trick for my daughter. She loved the taste so much she was willing to give broccoli a try just to get to the ham and mac & cheese. I would have to say this recipe is kid approved! At least for us.

Baked mac and cheese has always been one of my all-time favorite meals. But when you add ham well that is a game changer. The two flavors are so great together! I hope you like my version of this family weeknight favorite!

Broccoli, Ham Macaroni & Cheese Casserole

Name: Broccoli, Ham Macaroni & Cheese Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 pkg Deluxe Macaroni & Cheese Dinner, sharp cheese, Kraft, Annie's or Cracker Barrel brands work best; 2 cups frozen broccoli florets; 1 to 2 cups cubed ham; 4 eggs; 1 to 2 cups shredded cheddar cheese

Yield: 8 people

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Baked Macaroni with ham and broccoli mix in.

Ingredients

1 pkg Deluxe Macaroni & Cheese Dinner, sharp cheese, Kraft, Annie's or Cracker Barrel brands work best
2 cups frozen broccoli florets
1 to 2 cups cubed ham
4 eggs
1 to 2 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Cook pasta as directed on package. Set aside.
Cook broccoli as directed on package.
Saute cubed ham on medium heat until lightly browned. Set aside.
Beat eggs in a large bowl.
Pour in cheese sauce packet, 1/2 of the cheese and ham. Wisk until well blended.
Pour egg mixture over pasta. Stir to combine
Spoon mixture evenly into a 9 x 13 glass dish.
Top with left over shredded cheese. Bake for 30 minutes.

Notes

For a thicker casserole use an 8 x 11-inch dish. This recipe is from a Kraft recipe book that was free for all who signed up for their newsletter. I could not find the recipe on their website to link to this post.