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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Comforting and quick pasta dish. Use any dried pasta shape. Ingredients:
1 (16 ounce) package elbow macaroni |
1 tablespoon olive oil |
1 small onion, chopped |
1 cup diced ham |
1 (10.75 ounce) can condensed cream of mushroom soup |
1/2 cup milk |
1 cup shredded cheddar cheese |
salt and ground black pepper to taste |
1 cup frozen peas (optional) |
Directions:
1. 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.
2. Heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes.
3. Toss cooked macaroni into ham mixture and serve.
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