Diced ham is combined with pasta, Cheddar cheese, and optional green peas in a tasty and quick ham dish that's a great way to use up leftovers. No baking is required for this stovetop recipe.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
502 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Toss cooked macaroni into ham mixture and serve.
Ingredients
½ cup milk
1 cup shredded Cheddar cheese
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
