Baked Smokin' Macaroni and Cheese
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb uncooked cellentani pasta (corkscrew)
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 3 cups nonfat milk
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup shredded smoked gouda cheese
- 1⁄2 cup shredded 1 . 5% reduced-fat sharp cheddar cheese
- 3 ounces fat free cream cheese, softened
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper, divided
- 1 (8 ounce) package chopped smoked ham
- vegetable oil cooking spray
- 1 1⁄2 cups cornflakes cereal, crushed
- 1 tablespoon butter, melted
directions
- Preheat oven to 350°.
- Prepare cellentani pasta according to package directions.
- Meanwhile, melt 2 T 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, 8-10 minutes or until slightly thickened.
- Whisk in Gouda cheese, the next 3 ingredients, and 1/8 t cayenne pepper until smooth.
- Remove from heat, and stir in ham and drained pasta.
- Pour pasta mixture into a 13 x 9 inch baking dish coated with cooking spray.
- Stir together crushed cereal, 1 T melted, and remaining 1/8 t cayenne pepper; sprinkle over pasta.
- Bake for 30 minutes or until golden and bubbly.
- Let stand 5 minutes before serving.
- Tested with Barilla Cellentani pasta and Cabot 1.5% Reduced-Fat Sharp Cheddar Cheese.
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