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This Slow Cooker Ham Mac and Cheese is rich, creamy, and loaded with tender pieces of ham. If you’re looking for crockpot ham mac and cheese that doesn’t require boiling the noodles first, this easy slow cooker mac and cheese is a cozy family dinner and a delicious way to use leftover holiday ham.

Creamy slow cooker ham mac and cheese ready to serve.

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Easy prep with uncooked pasta, so there is no separate pot of boiling water.
  • A creamy combination of sharp cheddar and Velveeta.
  • A great way to use leftover holiday ham, but diced ham steak works too.
  • Hearty enough for dinner and easy to serve to a crowd.

What Is Slow Cooker Ham Mac and Cheese?

This slow cooker macaroni and cheese with ham is a creamy one-pot dinner made with diced cooked ham. The noodles cook in milk alongside cheddar, Velveeta, and seasonings. It’s also a handy leftover ham mac and cheese recipe after a holiday meal.

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

  • Ham: Diced cooked ham makes this mac and cheese a filling main dish.
  • Macaroni: Uncooked elbow pasta absorbs the milk as it cooks.
  • Milk: Whole milk and evaporated milk make the sauce creamy.
  • Cheese: Sharp cheddar adds flavor, while Velveeta helps give the sauce a smooth finish.
Ingredients for slow cooker ham mac and cheese.

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • Ham: Use leftover baked ham or diced ham steak.
  • Elbow macaroni: Small shells are another option, but begin checking early because pasta shapes cook differently.
  • Whole milk: Two percent milk can work, although the sauce may be less rich.
  • Evaporated milk: Use regular unsweetened evaporated milk, not sweetened condensed milk.
  • Sharp cheddar: Try medium cheddar or a cheddar and Monterey Jack blend.
  • Velveeta: Another processed melting cheese can be used for a similar smooth texture.
  • Unsalted butter: Salted butter works, but reduce the added salt.
  • Ground mustard: A small amount of prepared Dijon mustard can stand in.
  • Salt and pepper: Start with 1 teaspoon of salt and adjust after cooking because ham and cheese can already be salty.

Variations

  • Broccoli and ham: Stir in cooked, well-drained broccoli near the end.
  • Extra cheesy: Add a little more shredded cheddar just before serving.
  • Smoky flavor: Add a pinch of smoked paprika.
  • A little heat: Stir in a pinch of cayenne or diced pickled jalapeños.
Creamy ham macaroni and cheese with melted cheddar.

Tips for Success

  • Cook on LOW only. HIGH heat can scorch the milk and overcook the pasta.
  • Stir every 30 minutes, scraping the edges and bottom gently.
  • Check the pasta toward the end of the cooking window. Slow cookers vary, so slow cooker macaroni and cheese with ham may be ready a little earlier or later.
  • Turn the slow cooker off once the pasta is tender. The sauce thickens quickly as it sits.
  • The sauce may look slightly separated while cooking. Stir gently before serving.
  • If it gets too thick, stir in a splash of warm milk.
  • Start with 1 teaspoon of salt, then taste before adding more.

FAQs

Can I use leftover holiday ham?

Yes. Leftover cooked ham is perfect for this recipe. Diced ham steak also works.

Do I cook the macaroni first?

No. Add the elbow macaroni uncooked so it can cook directly in the milk.

Can I cook it on HIGH?

No. Use LOW to help prevent scorching and keep the pasta from becoming mushy.

Why does the sauce look thin?

It should still look a little loose when the pasta is done. The macaroni continues to absorb liquid as it rests.

What if my mac and cheese is too thick?

Stir in a small splash of warmed milk until the sauce loosens.

Can I make it ahead of time?

You can prepare the ham and cheese in advance, but cook the macaroni shortly before serving for the best texture.

Can I freeze leftovers?

Yes. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator and microwave with a splash of milk.

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Storage

Refrigerate leftovers in a covered container for up to 3 days. The noodles will continue absorbing sauce as the dish cools. Reheat individual portions in the microwave with a splash of milk, stirring until hot throughout. Freeze in airtight portions for up to 3 months; thaw in the refrigerator before reheating.

Quick Steps

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

  1. Coat an 8-quart slow cooker with cooking spray.
  2. Add diced ham, uncooked macaroni, both milks, 3 cups cheddar, Velveeta, butter, salt, pepper, and ground mustard. Stir.
  3. Cover and cook on LOW for 2½ to 3 hours, stirring every 30 minutes.
  4. When the pasta is tender and the sauce is still a little loose, sprinkle the remaining cheddar on top.
  5. Cover for about 5 minutes, just until the cheese melts, then serve immediately.
Step 1 of making slow cooker ham mac and cheese.
Step 2 of making slow cooker ham mac and cheese.
Step 3 of making slow cooker ham mac and cheese.
Step 4 of making slow cooker ham mac and cheese.
Step 5 of making slow cooker ham mac and cheese.
Step 6 of making slow cooker ham mac and cheese.

Make Ahead

Dice the ham and shred the cheddar in advance, then refrigerate them separately. For the best texture, wait until you’re ready to cook before combining the uncooked macaroni with the milk.

What to Serve With Slow Cooker Ham Mac and Cheese

Since this mac and cheese is so rich and creamy, I like to serve it with something fresh or a little lighter on the side. Steamed broccoli, garlic green beans, roasted asparagus, or a crisp garden salad all pair nicely with the cheesy pasta and ham.

For a heartier dinner, add warm dinner rolls, buttery biscuits, or roasted carrots. If you are serving this for a holiday meal or potluck, a fruit salad or a simple vegetable platter is an easy way to round out the table without adding much extra work.

If You Enjoyed This Recipe

If you love homemade mac and cheese, you’ll definitely want to try my Southern Baked Mac and Cheese. It’s baked until bubbly and makes a wonderful side for Sunday dinner. For a quicker stovetop option, Creamy Stovetop Mac & Cheese is another family favorite.

Have more leftover ham to use? Cheesy Scalloped Potatoes and Ham turns it into a comforting potato casserole, while Ham Bean Cabbage Soup is perfect for a cozy bowl of soup.

For something a little different, give Cheesy Ham on Cornbread a try. And if you love letting your slow cooker do the work, Slow Cooker Fiesta Chicken is another easy dinner to add to your rotation.

Still looking for something delicious to make? Visit my Recipe Index for even more easy dinners, side dishes, and family favorites.

Finished slow cooker ham mac and cheese with tender elbow macaroni.

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A serving of creamy macaroni and cheese with diced ham.
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Servings: 8 servings

Slow Cooker Ham Mac and Cheese

By Jamie Sherman
Creamy macaroni and cheese with diced ham, made right in the slow cooker.
Prep: 2 minutes
Cook: 3 hours
Total: 3 hours 2 minutes
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Equipment

Ingredients 

  • cooking spray, for the slow cooker
  • 1 pound diced ham
  • 16 ounces elbow macaroni, uncooked
  • 4 cups whole milk
  • 2 12-ounce cans evaporated milk
  • 3 cups sharp cheddar cheese, shredded
  • 8 ounces Velveeta, cubed
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon ground mustard
  • 1 cup sharp cheddar cheese

Instructions 

  • Coat an 8-quart slow cooker with cooking spray.
    cooking spray
  • Add the diced ham, uncooked macaroni, whole milk, evaporated milk, 3 cups cheddar cheese, Velveeta, butter, salt, pepper, and ground mustard. Stir well.
    1 pound diced ham, 16 ounces elbow macaroni, 4 cups whole milk, 2 12-ounce cans evaporated milk, 3 cups sharp cheddar cheese, 8 ounces Velveeta, 4 tablespoons unsalted butter, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground mustard
  • Cover and cook on LOW for 2½ to 3 hours, stirring every 30 minutes and scraping the sides and bottom to prevent scorching.
  • When the macaroni is tender and the cheese sauce is still slightly loose, sprinkle the remaining 1 cup cheddar over the top.
    1 cup sharp cheddar cheese
  • Cover for about 5 minutes, until the cheese melts. Turn off the slow cooker and serve immediately.

Notes

🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
♨️ Reheating: Microwave individual portions in short intervals with a splash of milk, stirring until hot throughout. Avoid reheating in the slow cooker, which can scorch the sauce.
❄️ Freezing: Freeze in airtight portions for up to 3 months. Thaw in the refrigerator and reheat with a splash of milk. The texture may be softer after freezing.
💡 Tips: Cook on LOW only and stir every 30 minutes. Turn the slow cooker off as soon as the macaroni is tender. Warm milk can loosen a sauce that has thickened.
🍳 Alternate Methods:
Stovetop: Cook 16 ounces elbow macaroni according to the package directions and drain. In a large pot over low heat, warm the Velveeta, butter, ground mustard, black pepper, 3 cups cheddar, and about 2 cups whole milk plus 1 can (12 ounces) evaporated milk, stirring until smooth. Fold in the cooked ham and macaroni. Add more milk a little at a time if needed, sprinkle with the remaining 1 cup cheddar, and cover briefly to melt. Taste before adding salt.
Oven: Preheat to 350°F. Cook the macaroni until just shy of al dente and drain. Prepare the cheese sauce as directed for the stovetop method, then fold in the ham and macaroni. Spread in a greased 9×13-inch baking dish, top with the remaining 1 cup cheddar, and bake uncovered for 15–20 minutes, until hot and bubbly. Because the pasta is precooked, start with the reduced milk amounts above instead of adding all the milk used in the slow cooker version. These methods are alternatives, not tested equivalents, so adjust the milk as needed for a creamy sauce.
♻️ Leftovers: Serve reheated portions with steamed broccoli or other cooked vegetables for an easy second meal.
📝 Notes: Ham, Velveeta, and cheddar contain salt, so begin with 1 teaspoon and taste before adding more. Use leftover cooked ham or diced ham steak. The sauce may look slightly separated while cooking, and it thickens as the pasta sits.

Nutrition

Calories: 689kcal, Carbohydrates: 54g, Protein: 40g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 129mg, Sodium: 1900mg, Potassium: 455mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1218IU, Vitamin C: 0.04mg, Calcium: 727mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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