Instructions: 1. Cook the macaroni in plenty of boiling salted water for 5 minutes; add the limas and carrots; cook, stirring occasionally, until tender, about 8 minutes longer. With a ladle, remove 1/2 cup of the macaroni cooking liquid; reserve. Drain the macaroni and vegetables.

2. While the macaroni is cooking, saute the ham in the oil over medium-high heat until the edges begin to brown, about 5 minutes. Stir in the onion; saute over medium-low heat; stirring until onion is golden and edges begin to brown, about 8 minutes.

3. In a large bowl, combine the elbows, vegetables, the 1/2 cup reserved cooking liquid, and the sauteed ham and onion; toss to blend. Sprinkle with black pepper. Spoon into wide-rimmed shallow soup bowls and sprinkle generously with grated cheese.

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