Ham, Pea and Cheese Macaroni

Instructions

1. 1

   Use packaged, commercially fully cooked, ready-to-eat ham and purchased shredded cheddar. Dice the ham. In a small bowl, whisk the cold milk, cornstarch and black pepper until smooth.

2. 2

   Put the dry macaroni and water in a 4-liter microwave-safe bowl and cover with a microwave-safe vented lid. Using a 1000-watt microwave, cook on HIGH (100% power) for 7 minutes. Carefully uncover, stir thoroughly and rotate the bowl.

3. 3

   Cover again and microwave on HIGH for 4 minutes. Stir and rotate, then continue on HIGH in 2-minute intervals, stirring and rotating after each, until the macaroni is tender, usually another 4–8 minutes. Carefully drain through a colander, reserving 60 ml of the cooking water. Return the macaroni and reserved water to the bowl.

4. 4

   Whisk the milk mixture again, then stir it into the macaroni with the ham and frozen peas. Cover with the vented lid and microwave on HIGH for 4 minutes, stopping after 2 minutes to stir thoroughly and rotate the bowl.

5. 5

   Microwave on HIGH for another 2 minutes, then stir. Continue in 1-minute intervals as needed, stirring and rotating after each, until the sauce bubbles gently and a food thermometer reads at least 165°F/74°C in several places, including the center. This heating stage usually takes 6–8 minutes total.

6. 6

   Stir in the cheddar. Cover and microwave at MEDIUM (50% power) for 1 minute, then stir thoroughly. If needed, continue at 50% power in 30-second intervals, stirring and rotating each time, until the cheese melts and the mixture reaches 165°F/74°C throughout. Let stand covered for 3 minutes, then stir and divide among four bowls.