- 1 (16 ounce) package elbow macaroni
- 1 (16 ounce) package shredded Cheddar cheese, divided
- 1 bunch asparagus, cut into bite-sized pieces
- 2 cups fully cooked ham cubes
- 1 sweet onion, diced
- 3/4 cup mayonnaise
- salt and ground black pepper to taste
- 1 cup bread crumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9×13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.
- Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.