This post contains affiliate links. Please see our disclosure policy.
This Skillet Macaroni and Cheese with Ham and Peas is a pasta dish that combines smoky ham, sweet peas, and a smooth cheese sauce, creating a quick and satisfying meal made with pantry staples!
Why You’ll 🫶🏻 this Pasta
This simple recipe uses everyday ingredients you likely already have in your kitchen, transforming them into a deliciously creamy, cheesy pasta dish everyone will adore. The best part is that the pasta cooks directly in the sauce, absorbing all the wonderful flavors from the ham and cheese. Whether you’re looking to use up leftover ham or need a quick meal for a busy weeknight, this dish is sure to impress. Happy cooking! ~Nicole
Key Ingredients for Skillet Macaroni and Cheese with Ham and Peas
Small-shaped Pasta is the main carb ingredient. I like to use a lumache or a pipe regate because they hold the sauce and the peas well, and the peas like to hide inside!
Cheese is another superstar in this dish. I use a combination of sharp white cheddar and Monterey Jack for their excellent taste and melting properties.
Evaporated Milk lends a creamy base for the sauce that doesn’t curdle or become grainy.
Cornstarch is a starch powder that is a thickening agent.
Cayenne pepper and ground mustard are spices that add a little kick.
Ham and Peas are the protein and vegetable in this dish. The peas are frozen when added, making this a very accessible year-round dish.
Chives lend a mild onion flavor and another pop of color.
Unsalted Butter finishes the dish with a creamy richness
Equipment Needed
Tip for Making Skillet Macaroni and Cheese with Ham and Peas
- In a 12-inch non-stick skillet, bring 3 ½ cups of water, 1 cup evaporated milk, pasta, and salt to a boil. Cook, stirring frequently, until the pasta is al dente. While the pasta cooks, whisk together the remaining ½ cup evaporated milk, cornstarch, dry mustard, and cayenne if using.
- Stir the evaporated milk mixture into the pasta and cook for another minute or until slightly thickened. Stir in the ham and the peas.
- Off heat, add the cheese a handful at a time until melted.
- Stir in the butter and season to taste with salt and freshly ground black pepper.
Substitutions
- Use any type of small-shaped pasta, like elbows or lumache. I used a pipe rigate, a curved pasta with ridges, and I love how it holds the sauce and the peas!
- Use leftover ham or ham steaks that are readily available at the store.
- Experiment with different cheeses, like Colby-Jack or Cheddar-Gruyère. Remember my Kitchen Tip on how to grate semi-soft cheese with a box grater!
- Regular evaporated milk will give the richest taste, but reduced-fat evaporated milk can be substituted. I do not recommend fat-free.
- Cayenne pepper can be omitted or swapped out with another hot sauce, like Tabasco.
- I love the addition of fresh spring chives, but you can use parsley, chervil, or dill.
Serving Suggestions
This is a one-skillet meal, but any simple side salad pairs well.
- Green Salad with Ranch Dressing
- Green Salad with Raspberry Vinaigrette
- Bibb Lettuce Salad with House Vinaigrette
- Fruit Salad with Lime-Mint Syrup
Don’t forget the sporks! I love these utensils!
Other macaroni and cheese dishes you may enjoy…
You can opt for a stainless steel pan or a heavy-bottomed skillet as substitutes for a non-stick skillet. These alternatives can cook a wide range of foods, though they may need a little extra butter to prevent sticking.
Yes. Make sure the dish has cooled completely before storing in freezer-safe containers. Thaw in the refrigerator before reheating. A word to the wise: since this dish has peas, use low heat when reheating to avoid overcooking them.
Absolutely. Frozen peas have moisture and add a thickness to the sauce. If using fresh peas, you may need to add a little water.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Skillet Macaroni and Cheese with Ham and Peas
Equipment
Ingredients
- 3 ½ cups water, plus more as needed
- 1 (12 ounce) can evaporated milk, well shaken, and divided
- 12 ounces small shaped pasta, about 3 cups
- ½ teaspoon kosher salt, plus more to taste
- 1 teaspoon cornstarch
- ¼ teaspoon dry mustard
- ¼ teaspoon cayenne pepper, optional
- 8 ounces ham, diced into ½ inch pieces
- 1 cup frozen peas
- 8 ounces extra sharp white cheddar cheese, grated (about 2 cups)
- 8 ounces Monterey Jack cheese, grated (about 2 cups)
- 3 tablespoons (1 ½ ounces) unsalted butter, cut into ½ inch dice
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- In a 12-inch non-stick skillet, bring the water, 1 cup of the evaporated milk, and salt to a simmer over medium-high heat. Add the pasta and cook, stirring frequently, until the pasta is almost tender, about 8-10 minutes.
- In a separate medium bowl, whisk the remaining ½ cup of evaporated milk, cornstarch, dry mustard, and cayenne pepper, if using. Add the mixture to the skillet, and simmer until slightly thickened, about 1 minute. Stir in the diced ham and peas.
- Remove the skillet from the heat and stir in the cheddar and Monterey Jack cheese. Stir in the butter until smooth and creamy, and season with salt and freshly ground black pepper. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from The Best 30-Minute Recipe by the editors of America’s Test Kitchen
