- 2 cups uncooked elbow macaroni
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2/3 cup milk
- 2 cups shredded Cheddar cheese
- 2 cups cubed fully cooked ham
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 (2 ounce) jar diced pimientos, drained
- Cook the macaroni according to package directions. Meanwhile, in a large saucepan, whisk soup and milk; stir in cheese. Cook and stir over medium heat until cheese is melted. Drain macaroni; add to the pan. Stir in the ham, mushrooms and pimientos; heat through.