Cheesy, Creamy Ham and Mushroom Macaroni Pasta


400g macaroni Pasta
1/2 onion, finely chopped
1 garlic clove, crushed
250g button mushrooms, thinly sliced
5 slices ham
375 ml evaporated milk
1 teaspoon cornflour
Salt and cracked black pepper
1 tablespoon finely grated parmesan
Cheddar or Quickmelt Cheese
Bacon bits

How to cook?

  1. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and cover to keep warm.
  2. On a separate sauce pan over medium heat sauté the onion and garlic in olive oil, then add the mushroom and cook for another 3 minutes.
  3. Add ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil. Let it simmer for 2 minutes in low heat. Stir regularly to avoid the sauce sticking to the bottom of the pan.
  4. Mix together the cornflour and 1 tablespoon water until it form a smooth paste. Stir into the sauce and simmer for 2-3 minutes or until the mixture has thickened. Add the cooked pasta.
  5. Add salt and black pepper to taste.
  6. Add the parmesan and quick melt cheese.
  7. Serve with cheese and bacon bits on top.

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