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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 ½ cup milk 1 cup shredded Cheddar cheese salt and ground black pepper to taste 1 cup frozen peas

Nutrition Info

502.2 calories carbohydrate: 67.6 g cholesterol: 32.6 mg fat: 15.7 g fiber: 4.6 g protein: 21.6 g saturatedFat: 6.2 g servingSize: - sodium: 735.1 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

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.
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.
Toss cooked macaroni into ham mixture and serve.

6 servings

Comforting and quick pasta dish. Use any dried pasta shape.