Categories: Casserole, Macaroni and cheese, Main Dish

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

1. Preheat oven to 350°.

2. Prepare cellentani pasta according to package directions.

3. Meanwhile, melt 2 T butter in a Dutch oven over medium heat.

4. Gradually whisk in flour; cook, whisking constantly, 1 minute.

5. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8-10 minutes or until slightly thickened.

6. Whisk in Gouda cheese, the next 3 ingredients, and 1/8 t cayenne pepper until smooth.

7. Remove from heat, and stir in ham and drained pasta.

8. Pour pasta mixture into a 13 × 9 inch baking dish coated with cooking spray.

9. Stir together crushed cereal, 1 T melted, and remaining 1/8 t cayenne pepper; sprinkle over pasta.

10. Bake for 30 minutes or until golden and bubbly.

11. Let stand 5 minutes before serving.

12. sted with Barilla Cellentani pasta and Cabot 1.5% Reduced-Fat Sharp Cheddar Cheese.

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