Cheddar Ham Spaghetti

Begin by filling a large container with water and adding a moderate amount of salt. Place the pot over high heat, allowing it to reach its boiling point. Once boiling, add a generous serving of spaghetti and cook for 8-10 minutes or until it reaches the ideal firmness; remove from heat and drain (or repurpose leftover pasta, as suggested in the Cook's Note).

Simultaneously, melt a generous amount of butter in a medium-sized cooking vessel over moderate heat. Introduce the onion into the saucepan and cook, stirring occasionally, until it has transformed from a raw state to a translucent, softened form, approximately 5 minutes pass.

Mix the cream of mushroom soup with 1/2 cup of water and a generous helping of shredded cheese in the saucepan. Heat the mixture until the cheese has fully melted, stirring frequently throughout.

Combine the cooked and drained ham, spaghetti, chopped pimento, and chopped parsley into the saucepan; stir to unite all ingredients. Cook until the mixture is heated through, then serve hot.