Baked Smokin' Macaroni and Cheese

By johnwhorfin

Ingredients

• 1 pound uncooked cellentani (corkscrew) pasta
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups fat-free milk
• 1 (12-oz.) can fat-free evaporated milk
• 1 cup (4 oz.) shredded smoked Gouda cheese
• 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
• 3 ounces fat-free cream cheese, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1 1/4 cups cornflakes cereal, crushed
• 1 tablespoon butter, melted
• Calories 453
• Fat 12.1g
• Satfat 6.8g
• Monofat 2.3g
• Polyfat 0.3g
• Protein 26.8g
• Carbohydrate 59.9g
• Fiber 2.1g
• Cholesterol 48mg
• Iron 3mg
• Sodium 846mg
• Calcium 398mg
• Calories 453
• Fat 12.1g
• Satfat 6.8g
• Monofat 2.3g
• Polyfat 0.3g
• Protein 26.8g
• Carbohydrate 59.9g
• Fiber 2.1g
• Cholesterol 48mg
• Iron 3mg
• Sodium 846mg
• Calcium 398mg

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 350°. Prepare cellentani pasta according to package directions.

Step 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.

Step 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.

Step 4

Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Step 5

Note: We tested with Barilla Cellentani pasta and Cabot 5% Reduced Fat Sharp Cheddar Cheese.

Step 6

More Mac and Cheese, Please!

Step 7

Pepper Jack Macaroni and Cheese: Substitute 1 1/2 cups 5% reduced-fat pepper Jack cheese for Gouda and Cheddar cheeses. Omit ground red pepper, if desired. Stir 1 (5-oz.) can chopped green chiles into pasta mixture.

Step 8

Per serving (baked with topping): Calories 456; Fat 7g (sat 6g, mono 2g, poly 2g); Protein 6g; Carb 9g; Fiber 6g; Chol 44mg; Iron 3mg; Sodium 883mg; Calc 270mg

Step 9

Sweet Pea-and-Prosciutto Macaroni and Cheese: Omit ham. Saute 2 oz. thin prosciutto slices, cut into thin strips, in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and 1 cup frozen sweet peas, thawed, into pasta mixture.

Step 10

Per serving (baked with topping): Calories 449; Fat 2g (sat 6g, mono 3g, poly 3g); Protein 9g; Carb 6g; Fiber 9g; Chol 39mg; Iron 3mg; Sodium 688mg; Calc 402mg

Step 11

Pimiento Macaroni and Cheese: Substitute 1 1/2 cups 2% reduced-fat sharp Cheddar cheese for Gouda and Cheddar cheeses. Stir 1 (4-oz.) jar diced pimiento, drained, into pasta mixture.

Step 12

Per serving (baked with topping): Calories 440; Fat 5g (sat 8g, mono 2g, poly 2g); Protein 4g; Carb 8g; Fiber 4g; Chol 40mg; Iron 2mg; Sodium 817mg; Calc 400mg

Step 13

Ham-and-Broccoli Macaroni and Cheese: Stir 1 1/2 cups frozen broccoli florets, thawed and coarsely chopped, into pasta mixture.

Step 14

Per serving (baked with topping): Calories 459; Fat 1g (sat 8g, mono 3g, poly 3g); Protein 27g; Carb 7g; Fiber 5g; Chol 48mg; Iron 3mg; Sodium 850mg; Calc 402mg