Ingredients:
Elbow pasta 1/2 pack, 250g
Homemade chicken/pork luncheon meat (LM 6pc) @yixyeats, diced 200g
Chopped onion 50g
Broccoli, cut into small pcs 50g (for a more balanced meal! 🥦: Vit C, calcium)
Shredded mozzarella from @emborgasia 1 pack, 250g
@campbells Cream of Mushroom 1 can, 290g

Olive oil 2tbsp
Water 1/2 can + fresh milk 1/2 can
Note: I did not add any salt/pepper since mushroom soup is already flavourful. You may add according to your preference

Instructions:
1. Preheat oven to 180 dc
2. Boil elbow for 8 min, do not cook the full 12 min as recommended on the packaging, since the pasta will baked later. You do not want it to turn out soggy! Stir constantly. Drain elbow when done
3. Shallow fry diced luncheon meat till golden brown
4. Heat up 2 tbsp olive oil in pot, sauté chopped onion till aromatic. Add broccoli and stir fry for 1-2 minutes
5. Add 1 can of Cream of Mushroom. Other flavours are fine too, e.g. Chicken Mushroom. Mix ½ can of water + ½ can of fresh milk and pour into the pot . Keep on stirring to prevent clumping and the sauce sticking to the bottom of the pot. Cook the mixture for 1-2 min
6. Pour in the elbow. Add more milk if the sauce starts to dry up. Cook for another 1-2 min
7. Throw in the luncheon meat and toss well. At this juncture, the elbow can be eaten straightaway if you prefer not to bake with cheese
8. Fill half baking dish with elbow, sprinkle cheese (so that middle layer is cheesy too! Optional though), fill the remaining elbow to the brim, throw lots of cheese on the top layer.
9. Bake at 200 deg Celsius for 10-15 minutes, depending on how hot your oven is.

Ready to serve. Enjoy! 😋