There's something wonderfully nostalgic about a homemade pan of macaroni and cheese, and this Spameroni & Cheese takes that comfort to a whole new level. Rich, creamy, and budget-friendly, it's the kind of cozy casserole that comes together using simple pantry ingredients, yet tastes like a true family favourite.
Tender elbow macaroni is folded into a velvety cheddar-Parmesan sauce, brightened with a kiss of Dijon and hot sauce or extra depth. Then comes the fun twist - savoury cubes of Spam throughout, plus sweet little glazed bits on top that bake into a golden, irresistible finish.
It's economical, comforting, and wonderfully homey. If you love easy casseroles with big flavour, this one is sure to become a regular in your rotation!
I think I was rather fussy as a child. I can remember a kid at school having Spam sandwiches and thinking they were gross. I would not even try them. It was not something we ever had at home, although we did eat plenty of bologna, which is not that different.
Macaroni and cheese was also not something we had in our house, although my mother did treat us to the mix in the blue box on occasion, and we did love that. It was considered a real treat. That blue box helped sustain me when I was at college!
I fell in love with real mac and cheese as an adult. I also fell in love with REAL cheese, which was something else I wasn't fond of when I was growing up.
We only had processed cheese slices in our home or in the block. Once a year (at Christmas) my mother would get some Cracker Barrel Cheese and that was considered a real treat. We would have it with saltine crackers. I wasn't too sure about it myself. It seemed kind of strong.
I discovered all of these tasty delights as an adult and never looked back. Oh, sure, every now and then I do treat myself to a blue box . . . but I love homemade mac & cheese most of all.
I was on a really tight budget this week, so I am counting my pennies, (who isn't) and using up what is in the larder. This time I decided to add in some Spam to the Mac & Cheese, just to bulk it up a bit and make it seem more like a main dish. I was really pleased with how it turned out! This was absolutely delicious.
If you are dead set against Spam, you could use ham. That would also be delicious. I served this with some crusty bread and sliced fresh tomatoes and it was a really fabulous meal. We had enough to enjoy on the day and for leftovers the day after.
INGREDIENTS NEEDED
TO MAKE
🍝SPAMERONI & CHEESE🍝
Simple ingredients put together in the most delicious way.
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
🍝NOTES ON INGREDIENTS🍝
Elbow Macaroni
This classic pasta shape holds the creamy cheese sauce beautifully. You cook it in lightly salted water, drain, and rinse before folding it into the sauce
Butter & Flour (for the Roux)
Butter and flour are cooked together to form a roux — the base of your cheese sauce. Cooking it for several minutes removes any raw flour taste and ensures a smooth, velvety texture
Milk
Warm milk is whisked into the roux to create a thick, creamy béchamel. Heating the milk first helps it blend more easily and prevents lumps
Dijon Mustard & Hot Sauce
Just a teaspoon of Dijon and a splash of hot sauce add depth and a gentle kick. They brighten the cheese flavour without making the dish spicy
Strong Cheddar Cheese
The main cheese in the sauce — rich, sharp, and deeply flavourful. Two‑thirds goes into the sauce, and the rest is saved for sprinkling on top to create that irresistible cheesy crust
Parmesan Cheese
Adds salty, nutty complexity and helps the sauce thicken slightly. It pairs beautifully with the cheddar for a more rounded cheese flavour
Spam
The star twist! Spam adds savoury richness and a meaty bite. Most of it is cubed and folded into the macaroni, while a few slices are cut into triangles and placed decoratively on top. Spam is salty, so be mindful when seasoning the sauce
Brown Sugar
A sprinkle on the Spam triangles helps them glaze slightly in the oven, adding a touch of sweetness that balances the salty meat and rich cheese sauce
🍝HOW TO MAKE SPAMERONI & CHEESE🍝
This is a simple bake that everyone will love. I guarantee.
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow baking dish. Set aside. (My dish was about 2-inches deep.)
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside. (Don't skip the rinsing.)
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste. (An important step.)
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens. (Its important to keep whisking to prevent lumps.)
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce. (It should be evenly distributed.)
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese. (Make sure everything is evenly mixed.)
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese. (I think this looks very pretty and makes the dish even more appealing.)
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy! (We enjoyed with some sliced ripe tomatoes on the side.)
🍝HINTS, HELPS & TIPS FOR SUCCESS🍝
Cook the macaroni just until tender, then rinse
Rinsing stops the cooking and washes off excess starch, helping the pasta to stay separate once mixed with the sauce.
Let the roux cook for a few minutes
This step removes any raw flour taste and ensures your cheese sauce turns out smooth and velvety rather than gritty.
Warm the milk before adding it
Warm milk blends into the roux more easily and prevents lumps, giving you a beautifully silky base for the cheese sauce.
Season lightly
Span and cheese both bring plenty of salt, so go easy when seasoning the sauce.
Use two cheeses for deeper flavour
Strong cheddar gives richness, while Parmesan adds nutty sharpness. Together they create a more complex and satisfying sauce.
Add Dijon and hot sauce for a gentle kick
These don't make the dish spicy - they simply brighten the cheese and add warmth, enhancing the overall flavour.
Cut most of the Spam into cubes for even distribution
Cubed Spam blends beautifully throughout the macaroni, giving you savoury bites in every spoonful.
Decorate the top with Spam triangles
Reserving a few slices and cutting them into triangles makes the dish look fun and appealing.
Bake until bubbly and melted
20 to 30 minutes in perfect for heating everything through and creating that golden, melty finish.
🍝FREQUENTLY ASKED QUESTIONS🍝
CAN I USE A LARGER TIN OF SPAM?
You can if you prefer more meat in your mac & cheese. You can also use ham if you would rather. I find the smaller tin to be just right.
IS SPAM TOO SALTY FOR THIS DISH?
Spam is salty and so is cheese, so season lightly. You can also buy the tins of Spam that are lower in salt.
WHY DO YOU USE TWO KINDS OF CHEESE?
Strong cheddar gives richness and Parmesan adds a nutty depth. Together they create a more flavourful, balanced sauce.
WHAT DO THE DIJON AND HOT SAUCE DO?
They don't make the dish spicy - they simply brighten the cheese flavour and add a gentle warmth that enhances the sauce.
DO I REALLY NEED TO RINSE THE MACARONI?
Yes. Rinsing stops the cooking process and removes excess starch, helping the pasta to stay separate, mixing easier into the sauce.
HOW DO I GET THAT PRETTY SPAM TOPPING?
Reserve a few slices, cut them into triangles, sprinkle with brown sugar, and arrange decoratively on top prior to baking. They glaze beautifully in the oven.
CAN THIS BE MADE AHEAD?
Yes, like most baked mac & cheese dishes, it reheats well. Leftovers are also delicious reheated the next day.
🍝A FEW MORE BUDGET FRIENDLY RECIPES TO ENJOY🍝
We are all needing to tighten our belts these days and the cost of groceries keeps going up. Here are a few more budget friendly meals we enjoy!
OLD FASHIONED TOMATO MACARONI & CHEESE - Comfort food at it's finest - a rich, creamy cheddar sauce made with both milk and tomato juice for a uniquely luscious flavour. Tender macaroni is folded into the velvety sauce, then topped with sweet, juicy whole tomatoes that melt beautifully into the dish as it bakes. With sharp cheddar, quality canned tomatoes, and a simple seasoning, this comes out bubbling, cheesy, and deeply satisfying. A nostalgic, homestyle casserole that tastes like warmth and simplicity in every bite.
GROUND BEEF & BARLEY SOUP - The perfect cold weather comfort food. Rich, warming and wonderfully satisfying. Lean ground beef shortens the cooking time while still giving that deep, stewy flavour that you would expect from long-simmered beef. Tender carrots, celery, onions, tomatoes, and plenty of chewy pearl barley makes every spoonful wholesome and filling. With smoked paprika, thyme, rosemary, garlic and a splash of Worcestershire and balsamic for brightness, it comes together in about half an hour, yet tastes like it simmered all afternoon.
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Yield: Serves 4
Spameroni & Cheese
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
A delicious version of mac & cheese which includes the addition of spam. Rich, creamy and delicious. A real family pleaser.
Ingredients
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow bakind dish. Set aside.
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside.
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste.
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens.
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce.
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese.
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese.
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy!
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Funny..Jacques' dad owned a grocery store..and Jacques worked as a child there..so..the dad was a butcher..and they had all the meat they could eat..even horse meat in those days..but they also all loved Spam..Jacques just told me they sliced it THICK:) I have never had any and never tried..we never had that..There were always 3 cans in their food pantry..she was a lucky mom..a walk in food pantry..it was rare back then.
ReplyDeleteTried twice to answer this last night on the iPad, but it was not cooperating Monique! How wonderful that Jacques had all the meat they could eat. My mother's family were farmers, and they too had an abundance of food, not much else however. We are truly blessed in this day and age to be as prosperous as we are! xoxo
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