Ingredients:150g Elbow Macaroni
1 can (294g) Cream of mushroom soup
200ml Water
125g grated Parmesan Cheese
3 slices leg ham (diced)
1 large White Onion (diced)
1 Tomato (diced)
2 tsp Butter
Method:
Bring water to the boil in a pot, adding 1/2 teaspoon butter (or cooking oil) and a tablespoon of salt. Boil the pasta for about 10 minutes until tender. Drain and set aside to cool.
Heat some butter in a frying pan and fry the diced onions until fragrant. Add the ham and tomatoes and stir fry for a minute. Turn off the heat and leave aside to cool.
Heat the can soup with 200ml of water. Place macaroni in an oven proof dish and pour hot soup over to the depth of the dish. Mix onion, tomato and ham mixture with some cheese into the cooked macaroni and mix well. Sprinkle the rest of the cheese over the macaroni mixture. Bake in the oven at 190 deg C for about 10 minutes or until cheese melts and turns golden brown. Serve hot.
