Leftover Gammon Mac and Cheese

Leftover gammon mac and cheese is the ultimate comfort food and a brilliant way to turn a simple leftover into a completely new family meal. It’s rich, creamy, and full of flavour, combining tender pieces of salty gammon with a silky homemade cheese sauce and pasta, all baked until golden and bubbling on top. It’s the kind of dish that feels indulgent but is actually really simple to make using basic ingredients you probably already have in your kitchen.

One of the best things about this leftover gammon mac and cheese is how flexible it is. You can easily add vegetables like leeks, peas, spinach, or mushrooms to bulk it out or use up what you already have in the fridge. A pinch of smoked paprika or chilli flakes can add a little warmth, while extra cheese or a splash of cream makes it even more indulgent. It also works with different pasta shapes, so you don’t need to worry if you don’t have macaroni on hand.

It’s a perfect midweek dinner because it’s quick to put together, uses simple store cupboard ingredients, and turns leftovers into something the whole family will actually be excited to eat. It’s also great for batch cooking, as leftovers reheat well with a splash of milk to loosen the sauce again.

Whether you’re trying to use up leftover gammon from a roast or just want a comforting, no-fuss dinner, this mac and cheese is a reliable go-to. It’s hearty, satisfying, and exactly the kind of meal that brings everyone back for seconds.

This recipe was born out of one of those classic “what am I going to do with all this leftover gammon?” moments after a Sunday roast. There’s often more than you need, and while sandwiches are an easy option, I wanted something that felt like a proper meal rather than just another repeat of what we’d already had.

Mac and cheese has always been a staple comfort food in my kitchen, so it made sense to combine the two. The creamy cheese sauce is the perfect base for using up leftover meat, and gammon adds just enough flavour and saltiness to cut through the richness without overpowering it.

Over time, this has become one of my favourite ways to use up leftovers because it’s so forgiving. You can add whatever vegetables you need to use up, switch up the cheese depending on what’s in the fridge, or even change the pasta shape, and it still works. It’s a proper no-fuss recipe that doesn’t require precision, just a bit of stirring and baking.

What I love most about it is how something so simple can feel like a completely new meal. It doesn’t taste like leftovers at all, just a comforting, cheesy pasta bake that the whole family will happily dig into.

Donna’s Notes

There’s no such thing as too much cheese! Try experimenting with different cheese combinations, using your favourites and adding some bold options (hello blue!) to create your own take on my gammon Mac and cheese recipe. 

Why You’ll Love it

• A brilliant way to use up leftover gammon – turns what you already have into a completely new meal.
• Comfort food at its best – creamy, cheesy and oven-baked until golden and bubbling
• Family-friendly – mild, familiar flavours that both kids and adults love
• Simple ingredients – made with basic store cupboard and fridge staples
• Easy to adapt – add vegetables, change the cheese, or use whatever pasta you’ve got
• Great for busy nights – minimal prep and the oven does most of the work
• Perfect for batch cooking – reheats well with a splash of milk to loosen the sauce
• One-dish wonder – everything comes together in a single comforting bake
• More than just leftovers – feels like a brand-new, proper meal rather than a reuse
• Customisable richness – make it lighter or extra indulgent depending on your mood

Ingredients, Variations and Substitutions

Leftover Gammon – I’ve used 400g, but that’s really the maximum you need; much less is fine. Use what you’ve got. You can also add any leftover veggies that you might have. 

Butter

Garlic Puree

Plain Flour

Semi-Skimmed Milk – If you want a richer Mac n cheese, try whole milk. I don’t think it needs it. 

Grated Mature Cheddar Cheese

Mozzarella

English Mustard – If English Mustard is too much for you, Dijon mustard is fine too. 

Salt and Pepper

Macaroni Pasta

Penne Pasta – Generally, I just use macaroni, and you can do that too. However, this is a leftover recipe, so I want to show that you can use any pasta you have on hand. When you have leftover gammon, you don’t need to shop, especially for macaroni. A combination is great, and super cheap penne is perfect because the sauce gets into the ridges and the middle. 

You’ll Also Need

I typically bake my Mac and cheese in a fairly small ovenproof dish. But this one is a bit bigger.  So the dish is bigger too. 

You’ll also need a large saucepan and a balloon whisk. 

A silicone spatula is ideal to scrape all of the cheesy gubbins out without wasting any. 

How to Make Leftover Gammon Mac and Cheese – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One: Cook the pasta

Bring a large pan of salted water to the boil. Add your macaroni (or chosen pasta) and cook according to the packet instructions until just tender.

Be careful not to overcook it, as it will continue to soften in the oven later. Once cooked, drain the pasta well and set it aside while you prepare the sauce.

Step Two: Melt the butter and start the base

Place a large saucepan over a medium heat and add the butter. Allow it to melt fully, making sure it doesn’t brown.

Once melted, add the garlic and gently cook for 1–2 minutes until fragrant. Stir frequently to avoid burning, as this forms the flavour base of your sauce.

Step Three: Make the roux

Sprinkle the plain flour into the melted butter and garlic mixture. Stir continuously until it forms a thick paste.

Cook the roux for 1–2 minutes, stirring the whole time. This helps cook out the raw flour taste and gives your sauce a smooth, creamy finish later.

Step Four: Add the milk gradually

Slowly pour in the milk a little at a time, whisking constantly as you go. This is key to preventing lumps and keeping the sauce silky.

At first, the mixture will look very thick, but keep whisking and adding milk gradually until it loosens into a smooth sauce.

Step Five: Thicken the sauce

Continue cooking the sauce over a medium heat for 3–5 minutes, stirring regularly.

Allow it to gently simmer until it thickens enough to coat the back of a spoon. The texture should be creamy and smooth, not runny.

Step Six: Add flavour and cheese

Remove the pan from the heat. Stir in the English mustard, salt, and black pepper.

Add most of the grated cheddar and mozzarella, stirring until fully melted and the sauce is rich, smooth, and glossy.

Step Seven: Add the gammon and pasta

Tip the cooked gammon into the cheese sauce and stir well to combine, ensuring all the pieces are evenly coated.

Add the drained pasta and mix thoroughly so every piece is covered in the creamy sauce.

Step Eight: Assemble the bake

Preheat your oven to 180°C (fan).

Transfer the mac and cheese mixture into a large ovenproof dish, spreading it out evenly.

Sprinkle the remaining cheese over the top to create a golden, crispy layer once baked.

Step Nine: Bake until golden

Place the dish in the oven and bake for 20–25 minutes, or until the top is golden, bubbling, and slightly crisp around the edges.

Once baked, remove from the oven and allow it to sit for a few minutes before serving. This helps the sauce settle slightly and makes it easier to portion.

Expert Tips and Tricks

• Undercook the pasta slightly – cook it just shy of al dente, so it doesn’t go soft or mushy after baking in the sauce.
• Whisk constantly when making the sauce – especially when adding the milk. Slow and steady is key for a silky, lump-free finish.
• Don’t rush the roux – cooking the butter and flour for a minute or two helps remove the raw flour taste and gives a richer flavour.
• Taste before adding salt – gammon and cheese are both naturally salty, so you may need less seasoning than you think.
• Use a mix of cheeses – cheddar gives flavour, mozzarella adds creaminess and stretch. You can also add a little parmesan for extra depth.
• Add the gammon at the end – stir it in just before baking so it stays tender and doesn’t dry out.
• Loosen the sauce if needed – if it looks too thick before baking, add a splash of milk to keep it creamy once baked.
• Don’t skip the resting time – let it sit for 5 minutes after baking so it sets slightly and is easier to serve.
• Add a crunchy topping for texture – try breadcrumbs mixed with a little melted butter or extra cheese for a golden, crispy crust.
• Sneak in vegetables easily – peas, leeks, spinach or sweetcorn work really well and help balance the richness.

Serving Suggestions

If you’ve added leftover veggies, you can absolutely serve this recipe for ham Mac and cheese as it is. It has everything you need. If not, add some extra veggies, or even serve with bread and butter to make it go further. 

Because who doesn’t love a cheesy carb sandwich?!

Leftovers and Storage 

As you are making this recipe with leftover gammon, I don’t recommend storing and reheating it again. Eat it all in one sitting.

FAQ

Other Recipes 

If you like this gooey mac and cheese, you might also enjoy some of our other comforting, family-friendly recipes. Try the rich and smoky Chorizo Mac and Cheese for a flavour-packed twist, or add a kick with Hot Sauce Mac and Cheese if you like a bit of heat. For a fun, budget-friendly option, Hotdog Mac and Cheese is always a hit with the kids, while Leftover Gammon Pie is a great way to use up extra meat in a hearty, satisfying bake. If you’re after something quick and rustic, Leftover Gammon Hash is perfect for an easy breakfast, brunch, or simple midweek dinner.