Preheat the oven to 190 ºC. Grease a 2-litre ovenproof baking dish.
Cook the macaroni according to the instructions on the packet. Drain and return to the saucepan.
Add PHILADELPHIA cream, cheddar, half of the Parmesan, ham and peas and stir through until cheese has melted and ingredients are well combined.
Pour into the greased baking dish. Scatter with the remaining Parmesan, then the breadcrumbs, and dot with butter.
Bake at 190 ºC for 15 minutes, or until golden.
Forget the béchamel sauce - macaroni cheese couldn't be simpler using PHILADELPHIA cream for Cooking. Adding peas gives this old favourite a green twist. For some extra greens, serve with a crisp salad.