1 (1 lb.) pkg. med. sized macaroni shells
1/2 lb. cooked ham
1 (10 oz.) pkg. frozen broccoli spears, thawed
1 clove garlic, crushed
1/2 c. (1 stick) butter
1 c. heavy cream
1 c. grated Parmesan cheese

Cook macaroni shells in boiling, salted water following label directions. Slice ham into slivers; cut broccoli into 1/2 inch pieces. Saute garlic, ham, and broccoli in butter in large skillet until broccoli is crisp-tender, about 5 minutes. Stir in heavy cream. Cook over medium heat for 3 minutes. Stir in cheese. Lower heat, cook; cook, stirring frequently, until cheese is melted. Drain shells; toss with sauce.