Creamy Ham & Cheese Spaghetti is the ultimate comfort food, bringing cozy vibes and rich flavor to your table in just 35 minutes. It’s creamy, cheesy, and full of savory ham.
This recipe transforms everyday ingredients into a weeknight favorite that’s both hearty and satisfying. The luscious white sauce hugs each strand of spaghetti, while the smoky ham adds depth and indulgence.
Star Players in This Creamy Ham & Cheese Spaghetti
- Fully-cooked ham – The star protein, adding rich, salty-sweet flavor and meaty texture that contrasts beautifully with the creamy sauce.
- Monterey Jack cheese – Smooth-melting and mild, it forms the velvety base of the cheese sauce.
- Cheddar cheese – Adds sharpness and a golden hue that enriches the dish’s flavor profile.
- Whole milk – Brings creaminess and body to the sauce, perfectly tying all elements together.
- Onion – Lightly sautéed for a savory base that layers in depth without overpowering.
- Unsalted butter – Starts the roux and adds a silky finish to the sauce.
- Spaghetti – A classic pasta that captures every drop of sauce in its smooth, long strands.
- Fresh parsley – A fresh, herby finish that balances the richness and brightens the plate.
How to Make It Happen: Creamy Ham & Cheese Spaghetti in a Few Easy Steps
Begin by melting butter and softening chopped onions until they’re translucent and fragrant. Stir in flour to form a golden roux, then slowly whisk in milk until the sauce thickens to a dreamy, creamy consistency.
Add in salt, Worcestershire, chopped ham, and both cheeses. Stir gently until the cheese is melted and the ham is warmed through, releasing its savory aroma into the sauce.
Toss in the cooked spaghetti and coat each strand generously with the velvety sauce. Finish with a sprinkle of chopped parsley and a dash of pepper for a final touch of flair.
Pro Tips & Twists for Maximum Flavor
Creamy Ham & Cheese Spaghetti adapts well to what you have on hand. Try using Gruyère or Swiss instead of Monterey Jack for deeper, nuttier notes. If you love a kick, a pinch of crushed red pepper or a dash of hot sauce can add a little zing.
For a veggie boost, stir in steamed broccoli or peas right before tossing with the pasta. This not only adds color but also freshness that pairs beautifully with the richness of the sauce.
If your sauce feels too thick after adding the cheese, just whisk in a splash more milk. The goal is silky—not stodgy.
Keeping It Fresh: Storing and Reheating Tips
Store any leftover Creamy Ham & Cheese Spaghetti in an airtight container in the refrigerator for up to three days. As the sauce sits, it will thicken. When reheating, add a splash or two of milk and warm gently on the stovetop or in the microwave, stirring frequently until smooth and creamy again.
Freezing isn’t recommended, as the cream-based sauce can separate when thawed and reheated, losing its luxurious texture.
Creamy Ham & Cheese Spaghetti
Ingredients
- 1/8 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 1/2 cups milk
- 4 tablespoons unsalted butter
- 1/2 cup shredded medium cheddar cheese
- 1 medium onion finely chopped
- 1 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 8 ounces spaghetti cooked and drained
- 3 tablespoons all-purpose flour
- 1 1/2 to 2 cups chopped fully-cooked ham
- 1/4 cup chopped fresh parsley
Instructions
- In a medium saucepan over moderate heat, melt the butter. Add the chopped onion and sauté until translucent and softened.
- Sprinkle in the flour, stirring to blend thoroughly and form a smooth roux.
- Slowly pour in the milk, whisking continuously to prevent lumps, and cook until the mixture thickens to a smooth, velvety consistency.
- Fold in the salt, ham, Monterey Jack cheese, cheddar cheese, parsley, Worcestershire sauce, and black pepper. Continue cooking until the cheeses are fully melted and the ham is warmed through.
- Incorporate the cooked spaghetti, tossing it gently to coat evenly in the sauce.
- Adjust seasoning with additional salt and pepper, if desired.
Notes
Upon standing, the sauce may thicken further; when reheating leftovers, stir in a few tablespoons of milk to restore the creamy texture.
