Quick Ham Tetrazzini Recipe

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.