Sauce: Toss the diced ham in the tablespoon of olive oil in the frying pan. Add the tomato, season and cook for 30 minutes until the sauce thickens.
Cook the macaroni in abundant salted water for the time indicated on the packet. Drain well and transfer to an ovenproof dish.
Pour over the white sauce and mix thoroughly to coat the macaroni evenly. Sprinkle the grated Mahón-Menorca cheese on top.
Bake in the oven until the cheese is bubbling and the top is golden-brown to your liking.