This leftover ham & cheese pasta combines cubed ham, peas, carrots, and bowtie pasta in a rich, creamy cheese sauce. It will be on the table and ready to eat in only twenty minutes, making it perfect for busy weeknights. Plus, it is kid-friendly, so your entire family will love it.
Do you have leftover ham? Try my creamy ham and pea pasta, ham ramen, or my incredible leftover ham casserole with broccoli and cheese!
Jump to:
After I've made some holiday ham, I know I will have some leftovers. I can use it easily in a few leftover ham recipes; I freeze serving-size portions that are perfect for using in dinners like this one.
Some other family favorites using leftover ham are my ham ramen and holiday ham casserole. However, I love how simple and quick this pasta recipe is, so it may even be my most made one.
🥘 Ingredients
- Pasta - Uncooked bowtie (farfalle) pasta. Of course, you could switch this out for your preferred variety of pasta.
- Butter - Some butter is used to saute the garlic.
- Garlic - Minced garlic adds flavor, but you could use a small amount of garlic powder if that's all you have.
- Ham - Cube some leftover ham, and you're good to go.
- Chicken Broth - The chicken broth is the base of the sauce, which adds a lot more flavor than water.
- Half & Half - Using half and half makes the sauce richer and creamier.
- Salt & Pepper - Some simple seasonings.
- Cheese - Both mozzarella and cheddar cheese. I recommend grating the cheese yourself, as it will melt better.
- Peas and Carrots - Peas and carrots that have been thawed from frozen.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ham & Cheese Pasta
The cheese sauce is incredibly easy to make, and you won't have to worry about cooking the ham since it is already done. You will need a saucepan, measuring utensils, a wooden spoon, and a colander.
This recipe will make 6-8 servings of pasta, depending on your portion size.
Prepare the Pasta and Sauce
Step 1: Prepare the pasta. Start with cooking 16 ounces (454 grams) of pasta in a saucepan. Follow the package instructions and cook your pasta until it reaches an al denté (firm to the bite but thoroughly cooked) texture. Drain and rinse in cool water, and then set it aside.
Step 2: Begin the sauce. While the pasta is cooking, start your sauce in a large saucepan over medium heat. Melt 1 tablespoon of butter, and add ½ tablespoon of garlic. Stir occasionally while cooking, about 1-2 minutes, or until garlic is fragrant.
Step 3: Add. Add 2 cups (300 grams) of diced ham and sear with the garlic for a minute or two, if desired. Add 1 cup (237 milliliters) of both chicken broth and half & half and 2 cups (296 grams) of thawed peas and carrots. Season with ½ teaspoon of salt and pepper; adjust the seasoning after the cheese has melted into the sauce.
Step 4: Simmer. Bring the sauce to a simmer, stirring occasionally. When the ham is warmed through, about 3-4 minutes, add 1 cup (235 grams) of both the grated cheddar and mozzarella cheese. Stir until the cheeses are melted.
Step 5: Coat the pasta. Add the cooked pasta to the sauce and stir to coat the pasta evenly. Serve immediately.
>>>See All Of My Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Use any kind of ham. This recipe can be made using any type of ham that you may have. If you don't have any leftovers, you can buy ham steaks or diced ham from the grocery store.
- Add more mix-ins. This dish is very flexible; you can add anything else you like. Try it with sauteed mushrooms, baby spinach, or even jalapenos.
- Sear the ham. Searing the ham with the garlic is optional, but this will make the meat as flavorful as possible.
- Storage. Store any leftovers in the fridge for up to four days. Reheat on the stovetop over medium heat or in the microwave.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Leftover Ham & Cheese Pasta
Ingredients
- 16 oz bowtie or farfalle pasta (uncooked)
- 1 tablespoon butter
- ½ tablespoon garlic (finely minced or crushed)
- 2 cups ham (diced or cubed)
- 1 cup chicken broth
- 1 cup half & half
- ½ teaspoon each, salt & pepper (to taste)
- 1 cup cheddar cheese (grated)
- 1 cup mozzarella cheese (grated)
- 2 cups peas and carrots (frozen, thawed - 10 to 12 oz package)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cook your 16 oz bowtie or farfalle pasta according to the package instructions until they have reached an al dente texture. Drain and rinse in cool water. Set aside.
- While the pasta is cooking, start your sauce in a large saucepan. Start your saucepan over medium heat, melt the 1 tablespoon butter, and add the ½ tablespoon garlic. Stir occasionally while cooking, about 1-2 minutes, or until garlic is fragrant.
- Add the diced 2 cups ham and sear with the garlic for a minute or two, if desired. Add the 1 cup chicken broth, 1 cup half & half, and thawed 2 cups peas and carrots. Season with ½ teaspoon each, salt & pepper; adjust seasoning later after the cheese has been melted into the sauce.
- Bring the sauce to a simmer, stirring occasionally. When the ham is warmed through, about 3-4 minutes, add both the grated 1 cup cheddar cheese and 1 cup mozzarella cheese. Stir until the cheeses are melted.
- Add the cooked pasta to the sauce and stir to coat the pasta evenly. Serve immediately.
Esther says
Delicious, just as Carol did I also used some substitutions of available items in my pantry and fridge. I used a mix of Velveeta Cheese Sauce and grated Monterey Jack along with brown rice pasta (gluten-free); I also used more chicken broth instead of the half and half avoided the salt and added extra grated black pepper. The dish had a nice sauce that coated all the ingredients. Recipe was simple and quick. Thank you.
Carol says
Very tasty. Hit the spot tonight. I made a few substitutions based on what I had on hand - same ingredients, different sources. I used a fresh, diced carrot which I sauteed in the butter at the start for about 3 minutes. Added the ham and garlic for a minute then frozen peas. After cooking for about 2 minutes, I added packaged chicken broth and all purpose flour (both dry ingredients) and stirred into the mix then cooked for about a minute. Then added water for the chicken broth and 1% milk instead of half and half. The rest of the recipe was the same except I did not add salt. The ham and chicken broth had enough. Nice creamy sauce that sticks to the pasta. Thank you.