This creamy ham tetrazzini is the perfect comfort food for any occasion! A classic pasta dish with tender spaghetti, savory chunks of ham, and a rich, cheesy sauce. It combines simple ingredients into something extraordinary that’s sure to satisfy everyone at the table. With its balance of flavors and textures, from the juicy ham to the creamy sauce, it’s easy to see why this dish is a favorite. Whether you’re using leftover ham or preparing it fresh, this recipe offers a warm, hearty meal that’s both filling and delicious. It’s also versatile enough to be customized with different vegetables or cheeses to suit your taste.
This easy-to-make dish is perfect for a family dinner, a cozy meal with friends, or a make-ahead meal for busy weeknights. The creamy cheese sauce adds the right touch of richness without feeling too heavy, while the peas and mushrooms give it a delightful burst of flavor and texture. Plus, this recipe can be customized with different types of pasta, like penne or rigatoni, or even baked with a crispy Parmesan topping for extra indulgence. Serve it alongside a fresh salad or roasted vegetables for a well-rounded meal everyone will love!
Ingredients:
- 12 ounces spaghetti
- 3 tablespoons butter, divided
- 1 medium onion, finely chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1⁄4 cups whole milk
- 3⁄4 cup chicken broth
- 1⁄2 teaspoon dried thyme
- 1 1⁄2 cups shredded cheddar cheese
- 2 cups diced ham
- 1 cup frozen peas, thawed
- Salt and pepper, to taste
- 1⁄2 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain and set aside. (If desired, reserve 1/2 cup pasta water in case the sauce is too thick.)
- Prepare the Vegetables: In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms. Cook until softened and the mushrooms release their moisture, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Make the Sauce: Add the remaining tablespoon of butter to the skillet and sprinkle in the flour. Stir constantly for 1-2 minutes to create a roux. Gradually whisk in the milk and chicken broth, ensuring the mixture stays smooth. Stir in the thyme and cook until the sauce thickens, about 3-4 minutes.
- Add Cheese and Ham: Reduce the heat to low. Stir in the shredded cheddar cheese until melted and fully incorporated. Add the diced ham and thawed peas, mixing to combine. Season with salt and pepper to taste.
- Combine with Pasta: Add the cooked spaghetti to the skillet and toss gently to coat the noodles evenly with the sauce.
- Optional Baking: For a golden, bubbly finish, transfer the mixture to a greased baking dish. Top with grated Parmesan cheese and place under the broiler for 2-3 minutes, or until golden.
- Serve: Garnish with fresh parsley and serve the ham tetrazzini warm. Enjoy!
