Ham and Broccoli Mac and Cheese Lasagna

It smells like weekends at my aunt’s house, this dish – creamy, a bit salty from the ham, steamy and homey like a kitchen warmed by kids running underfoot. The first time I made this lasagna mac and cheese, the top turned more golden than I expected – almost blistered, but in this lovely accidental way. And the ham, tucked between pasta and broccoli, lent just the right smoky chew. You can tell it’s no ordinary mac and cheese the moment the knife goes in – instead of scooping it, you slice it. Layers, soft and melty… a little messy, but good messy, like pizza with too much cheese. Comforting. Honestly, maybe even better the next day.

Why You’ll Crave It

• Warm, indulgent layers – like lasagna and mac and cheese decided to become best friends
• Packed with velvety cheese, tender broccoli, and meaty bits of salty ham
• Great for using up leftover ham or odds and ends in the crisper
• Holds up beautifully in the freezer – reheats creamy, not dry
• It makes the whole kitchen smell like a hug (if that makes sense)

The first time I made this, my partner stood by the oven, fork in hand, waiting for “just one more bite”—before it even cooled.

What You’ll Need

• Lasagna sheets: 12 traditional sheets, cooked al dente – not too soft, they finish cooking in the oven
• Macaroni: 200g, boiled just until tender with a little bite left
• Ham: 200g, diced small – any cooked ham works, even leftovers
• Broccoli: 250g, chopped into little florets you can nestle between pasta layers
• Cheese: 300g total, shredded mix of cheddar and mozzarella (sharp and melty combined)
• Heavy cream: 300ml – rich, but makes the sauce silky smooth
• Milk: 200ml, to lighten the cream and loosen the sauce
• Chicken broth: 250ml – adds nice depth and keeps it from being just cheese-on-cheese
• Olive oil: 2 tablespoons, for sautéing and a drizzle here and there
• Salt & pepper: to taste – go easy on the salt if the cheese or ham is already salty

Easy How-To

Boil the Pasta

In a big pot of salted water, cook both the macaroni and the lasagna sheets (separately helps – they have different timings). Drain each when just barely done, rinse gently, and set aside with a tiny splash of oil tossed in, so nothing sticks.

Steam or Blanch the Broccoli

I usually drop it into boiling water for 2 minutes, then drain it quickly – still green and snappy. No mush, please. You want it to hold its shape when baked.

Make the Cheese Sauce

In a saucepan, warm a splash of olive oil (or butter if you’re feeling indulgent). Whisk in about 2 tbsp flour, cook that roux for a minute, then slowly pour in your milk, cream, and broth – keep whisking. Let it bubble and thicken slightly. Add half your shredded cheese and a crack of pepper. Taste it. Adjust. Stir until smooth.

Mix the Filling

Gently fold the cooked macaroni, broccoli bits, diced ham, and most of the cheese sauce together in a mixing bowl. It’ll look overly saucy, which is perfect – dry lasagna is a heartbreak.

Assemble the Layers

In a buttered baking dish, start with just a spoon of sauce to line the bottom. Then a single layer of lasagna noodles. Spoon on the mac mix. Repeat. Two or three layers should do. Finish with noodles and pour the last bit of cheese sauce on top. Sprinkle the last handfuls of cheese over it. Maybe a few cracks of pepper too.

Bake Until Bubbly

Slide it into a preheated oven at 180°C (about 350°F) and bake uncovered for 25-30 minutes, or until the top is golden and bubbling in its corners. If it browns too quickly, just loosely cover with foil for part of the time.

Cool Slightly, Then Slice

I know it smells irresistible, but give it 10-15 minutes to settle before serving. Makes it way easier to slice and serve without it collapsing completely (though some collapsing is part of the charm).

Good to Know

• If your sauce ever looks split or too thin – just add a bit more cheese and whisk firmly. Cheese heals.
• I once under-salted this, and it tasted… polite. Don’t forget to season properly, especially since pasta and broccoli soak it up.
• You can do this in individual ramekins! Makes for cute little dinner-party portions and behaves better when reheated.

Serving Ideas

• Serve with a simple mixed greens salad and sharp vinaigrette – it cuts through the richness beautifully
• Warm crusty bread for swiping the cheesy edges from your plate (mandatory if you ask me)
• Even just a side of stewed tomatoes or slow-roasted cherry tomatoes brings nice acidity

Top Tricks

• Use slightly undercooked pasta – it finishes cooking while baking and holds texture better
• Layer in a little extra cheese between layers if you like gooey pockets (who doesn’t?)
• You can make it ahead the night before, refrigerate, then bake fresh the next day – even better flavor

Frequently Asked Questions

Can I use frozen broccoli?

Yes, but I’d recommend thawing first and draining well. Otherwise it adds too much moisture and softens too much during baking.

What if I don’t eat pork?

Not a problem. Just use cooked chicken breast instead of ham – or even lentils or sautéed mushrooms for a meatless version.

Do I need to bake it right away?

Nope. You can completely assemble it ahead, cover tightly, and refrigerate for up to 24 hours. Just give it a few more minutes in the oven when baking from cold.

Can I make this gluten-free?

Sure – just use gluten-free pasta and flour for the sauce. Watch your broth too, as some versions contain gluten.

How do you reheat it without drying it out?

Add a small splash of milk on top before reheating in the oven, covered. In the microwave, cover the slice with a damp paper towel to trap moisture.