UntrainedChef
Ham and Macaroni Gratin - family-dinner, kids recipe

Ham and Macaroni Gratin

1 hr
2 portions

Classic weeknight gratin that sticks together just enough so little ones can scoop it up without it falling off the spoon. Dead easy and always a hit.

Instructions

  1. 1

    Cook the macaroni according to the package instructions.

  2. 2

    Make the white sauce following the directions on the packet. Let it cool down a little, then stir in the eggs and grated cheese.

  3. 3

    Mix together the white sauce, macaroni, ham, and frozen vegetable mix. Pour it all into a greased ovenproof dish and let the vegetables thaw in the warm sauce while you make the topping.

  4. 4

    Toast two slices of bread dry in a frying pan until crisp, then crumble them into a bowl. Add the grated cheese and mix together. Sprinkle the topping evenly over the dish.

  5. 5

    Bake the gratin at 175 °C for 30–40 minutes.

Per average serving

991
Calories
kcal
53.2
Protein
g
109.1
Carbs
g
36.8
Fat
g
7.4g
Fiber
13.4g
Sugar
2088mg
Sodium

Tips from the kitchen

  • Let the white sauce cool for a few minutes before you stir in the eggs. If it's too hot, the eggs will scramble instead of blending in smoothly.
  • Don't bother thawing the frozen vegetables beforehand. The instructions already account for this, and letting them sit in the warm sauce while you prep the topping is exactly enough time.
  • The bread topping is the part people skip or rush. Toast those slices until they're genuinely dry and crisp all the way through, not just golden on the outside. Soft bread crumbles will go soggy in the oven.
  • The gratin is done when the topping is deep golden and the edges are bubbling. Give it the full 40 minutes if your dish is deep or your oven runs cool.

Ways to vary it

  • Swap the ham for cooked chicken or leftover roast pork if that's what you have. The sauce holds up the same way.
  • You can use whatever frozen vegetable mix is in your freezer. Peas and corn work especially well with kids, but the recipe handles most combinations without any changes.
  • For a slightly sharper topping, mix a stronger cheese into the breadcrumb layer, like aged cheddar or a hard Norwegian cheese, instead of the regular grated cheese.

Storage & leftovers

Keeps well in the fridge for up to three days, covered. It freezes fine too, though the topping softens a bit after freezing and reheating. To reheat, cover with foil and warm in the oven at 160 °C for about 20 minutes, then uncover for the last five to crisp the top back up.

What to serve with it

A simple green salad on the side is all it needs. Cucumber slices or carrot sticks work well for younger kids who prefer things separate on the plate.

UC
By Untrained ChefPublished 12 July 2026

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