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Ingredients
- Ingredients
- 1 * 1 pound uncooked cellentani (corkscrew) pasta
- 2 * 2 tablespoons butter
- 1/4 * 1/4 cup all-purpose flour
- 3 * 3 cups fat-free milk
- 1 * 1 (12-oz.) can fat-free evaporated milk
- 1 * 1 cup (4 oz.) shredded smoked Gouda cheese
- 1/2 * 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
- 3 * 3 ounces fat-free cream cheese, softened
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground red pepper, divided
- 1 * 1 (8-oz.) package chopped smoked ham
- * Vegetable cooking spray
- 1 1/4 * 1 1/4 cups cornflakes cereal, crushed
- 1 * 1 tablespoon butter, melted
Preparation
Step 1
Preparation
1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.
2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.
3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Note: We tested with Barilla Cellentani pasta and Cabot 1.5% Reduced Fat Sharp Cheddar Cheese.
More Mac and Cheese, Please!
Pepper Jack Macaroni and Cheese: Substitute 1 1/2 cups 1.5% reduced-fat pepper Jack cheese for Gouda and Cheddar cheeses. Omit ground red pepper, if desired. Stir 1 (4.5-oz.) can chopped green chiles into pasta mixture.
Per serving (baked with topping): Calories 456; Fat 11.7g (sat 6.6g, mono 1.2g, poly 0.2g); Protein 26.6g; Carb 59.9g; Fiber 2.6g; Chol 44mg; Iron 3mg; Sodium 883mg; Calc 270mg