American Macaroni and Cheese with Smoked Ham and Kale

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A comforting mac and cheese with smoky ham, steamed kale, and a rich cheddar sauce. This american-inspired pasta ready in about 40 minutes pairs macaroni, cheddar cheese, smoked ham for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb macaroni
• 1 cup cheddar cheese
• 1 lb smoked ham
• 1 bunch kale
• 1/2 cup milk
• 2 tbsp butter
• 2 tbsp flour

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 1 lb macaroni and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite). Drain thoroughly in a colander and set aside. Tip: Avoid overcooking—overdone pasta becomes gummy when mixed with sauce.
2. Step 2: In a medium saucepan, melt 2 tbsp butter over medium heat until foamy. Whisk in 2 tbsp flour, stirring constantly for 1-2 minutes until the mixture turns a pale golden color and smells nutty. Tip: This roux forms the base for a smooth, thick sauce.
3. Step 3: Gradually pour in 1/2 cup milk while continuously whisking to prevent lumps, then increase heat to medium-low. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1 cup grated cheddar cheese until fully melted and smooth. Tip: Add cheese off the heat to avoid clumping.
4. Step 4: Dice 1 lb smoked ham into 1/2-inch cubes. Heat a large skillet over medium-high heat, add the ham, and sauté for 5-7 minutes until the edges are golden brown and crispy, stirring occasionally. Tip: Browning enhances flavor; avoid overcrowding the pan to ensure even cooking.
5. Step 5: Wash 1 bunch kale thoroughly, then trim stems and cut leaves into 1-inch pieces. Place in a pot of boiling water, season with a pinch of salt, and cook for 3-4 minutes until tender but still vibrant green. Drain well, then press gently with a colander to remove excess moisture. Tip: Steaming preserves kale’s color and prevents a mushy texture.
6. Step 6: Combine the cooked macaroni, cheese sauce, sautéed ham, and steamed kale in a large bowl. Stir vigorously until all ingredients are evenly coated and the pasta is glossy. Adjust seasoning with salt and pepper as needed. Tip: If the sauce is too thick, stir in a splash of milk to reach your desired consistency.