Baked Smokin' Macaroni and Cheese

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Baked Smokin' Macaroni and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound uncooked cellentani (corkscrew) pasta

  • 2

    tablespoons butter

  • ¼

    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

  • ½

    cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese

  • 3

    ounces fat-free cream cheese, softened

  • ½

    teaspoon salt

  • ¼

    teaspoon ground red pepper, divided

  • 1

    (8-oz.) package chopped smoked ham

  • Vegetable cooking spray

  • cups cornflakes cereal, crushed

  • 1

    tablespoon butter, melted

Directions

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.


Nutrition

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