- 300 g macaroni (elbow, fusilli, penne etc)
- 1 can cream of mushroom soup (or 1 pack instant mushroom soup)
- 1 garlic clove, minced
- 1 cup chopped ham
- 2 cups Cheddar cheese, shredded (you can use any cheese mix you wish)
- salt, pepper to taste
Cook the pasta al dente, which usually means 1-2 minutes less than the time indicated on the box. Drain well.
In a pot, heat the cream of mushroom soup until you bring it to a boil. Remove from heat, add the cheese and stir until it melts. In case the sauce is too thick, you can add 2-3 tablespoons of milk. Add the garlic, chopped ham, salt and pepper, then pour it over the macaroni. Stir well, until the pasta gets covered in cheese sauce.
Put in in a baking dish, sprinkle with breadcrumbs and bake in the oven preheated to 350 F. After 10-15 minutes of baking, remove the dish from oven and cover it (either with a lid or with aluminum foil), then bake it for 15 minutes more.