Step 1

Put your pot on to boil with the olive oil to prevent the macaroni from sticking together.

Step 2

Preheat your oven to 375°.

Step 3

Once the water has reached a boil, add the macaroni and give it a stir.

Step 4

Cook the macaroni as directed on the package until al dente. If you over cook the pasta your mac and cheese will be mushy.

Step 5

While the macaroni is cooking, grate your cheese and take one tbsp of the butter and smear it across the bottom of your baking dish using the backside of a spoon.

Step 6

Open the can of mushroom soup or prepare the packet as directed.

Step 7

Once your macaroni is cooked, rinse and drain it thoroughly so that there is as little moisture left on the noodles as possible.

Step 8

Scoop or pour a somewhat thin layer of macroni into your buttered dish. Grab a handful of ham and spread it across the macaroni layer.

Step 9

Take a spoonful of soup and drizzle it across the noodles until your layer is covered.

Step 10

Add about ¼ cup of the cheese and then pour some of the almond milk over the cheese. Next take some of the butter and drop a bit at each corner of the dish and then the middle.

Step 11

Option to crack some fresh pepper on each layer. Not too much though so it doesn't over power the dish.

Step 12

Repeat the macaroni, ham, soup, cheese, milk and butter in layers until you have used up all of your macaroni. Usually about 3 layers.

Step 13

Sprinkle any remaining cheese over the top (or add more) and add your dollups of butter, milk and crack some fresh pepper.

Step 14

Bake uncovered in the 375 ° preheated oven for 45 minutes to an hour or until the cheese is crispy on top and the butter is bubbling.