Ham and Macaroni and Cheese in Crock Pot Recipe: Creamy Cheese With Smoky Ham

This slow-cooker method delivers creamy macaroni and cheese with smoky ham, all with minimal effort. The crock pot transforms simple ingredients into a rich, comforting meal that’s perfect for busy weeknights.

Tender pasta, melted cheese, and savory ham come together in one pot, making cleanup a breeze. The low-and-slow cooking process ensures every bite is packed with flavor and that signature creamy texture.

The beauty of this dish lies in its simplicity—just layer the ingredients and let the appliance do the work. No stirring, no monitoring, just a delicious meal ready when you are.

Serve as a hearty main course or pair with a light salad for balance. This is comfort food at its most convenient.

Ingredients for Ham and Macaroni and Cheese in Crock Pot

Elbow macaroni, smoky ham, and melted cheeses create this creamy one-pot comfort classic.

The cheese quality is paramount here. Cabot or Tillamook sharp cheddar shredded from the block (never pre-shredded) ensures a smooth, lump-free sauce. For the ham, honey-glazed or Black Forest varieties from the deli counter add the best smoky depth. Look for low-sodium options if you’re watching salt. Whole Foods or local butchers often have the best selections.

No sharp cheddar? Colby or Gouda at equal amounts work well. Replace Monterey Jack with Pepper Jack for a kick. Whole milk can be swapped for 2% in a pinch, but avoid skim—it won’t deliver that signature creaminess. For a gluten-free version, use cornstarch instead of flour (1 tbsp per 3 tbsp flour) and GF pasta.

Assemble in the morning, cook on low for 3-4 hours. Leftovers keep 4 days refrigerated, though the pasta will absorb some liquid. Reheat with a splash of milk to restore creaminess. Freezes for 2 months (without ham for best texture).

Step-by-Step Instructions for Ham and Macaroni and Cheese in Crock Pot

This method delivers a velvety sauce and perfectly tender pasta with minimal hands-on time.

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 2 minutes less than package instructions for al dente. You want the pasta slightly underdone since it will finish cooking in the slow cooker.

Drain the macaroni and rinse briefly under cold water to stop the cooking process. This prevents it from turning mushy during the slow cooking. Set aside while you prepare the sauce base.

Step 2: Create the Cheese Sauce Base

In a saucepan over medium heat, melt the 4 tbsp Unsalted Butter. Once foaming, whisk in the 3 tbsp All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, ensuring no lumps form. Stir in the 1 tbsp Dijon Mustard, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dry Mustard, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. Cook for 3-4 minutes until the sauce begins to thicken.

Step 3: Combine All Ingredients in the Crock Pot

Transfer the cooked macaroni to your slow cooker. Add the 2 cups Cooked Ham, stirring to distribute evenly. Pour the warm cheese sauce over the macaroni and ham, mixing well to coat every piece.

Add 1.5 cups Monterey Jack Cheese and 1.5 cups Sharp Cheddar Cheese (reserving the remaining 0.5 cup Sharp Cheddar Cheese for later). Stir thoroughly to combine all ingredients. The sauce should look creamy but not overly thick at this stage.

Step 4: Slow Cook to Creamy Perfection

Cover the slow cooker and cook on low for 2-2.5 hours. Stir every 30 minutes to prevent sticking and ensure even cooking. The dish is ready when the sauce has thickened and coats the macaroni completely, and the pasta reaches your desired tenderness.

If the sauce appears too thin, leave the lid slightly ajar for the last 30 minutes to allow some moisture to evaporate. This step ensures the final texture is rich and velvety rather than watery.

Step 5: Add Final Cheese and Serve

Sprinkle the reserved 0.5 cup Sharp Cheddar Cheese over the top. Cover and let it sit for 5-10 minutes to melt completely. This final addition creates a beautiful, melty cheese layer on top.

Give everything one final stir to incorporate the melted cheese. The result should be a creamy, cohesive dish where every bite contains tender macaroni, smoky ham, and a rich cheese sauce. Serve immediately while hot.

Pro Cooking Tips for Great ham and macaroni and cheese in crock pot

Prevent Mushy Pasta

Cook your 12 oz elbow macaroni for 2 minutes less than package instructions before adding to the crock pot. This ensures it finishes perfectly al dente during slow cooking. I always set a timer to avoid overcooking at this stage. 💡

Master the Roux

For the smoothest sauce, cook your 4 tbsp butter and 3 tbsp flour mixture until it turns a light golden color. This takes about 1-2 minutes over medium heat. The nutty aroma tells you it’s ready for the dairy.

Cheese Melting Strategy

Reserve ½ cup sharp cheddar to add at the end. This creates a beautiful melted top layer. Stirring it in last prevents the cheese from separating or becoming stringy during the long cook time.

Stirring Schedule

Stir every 30 minutes during the 2-2.5 hour cook time. This prevents sticking and ensures even heat distribution. I find this small effort makes a huge difference in texture. 🔥

Sauce Thickness Control

If your sauce seems thin, prop the lid slightly ajar for the last 30 minutes. This allows excess moisture to evaporate while still cooking the pasta through.

Rest Before Serving

Let the dish sit for 5-10 minutes after adding the final cheese. This resting time lets the sauce thicken slightly and the flavors meld together perfectly.

Frequently Asked Questions