Name: Baked Smokin' Macaroni And Cheese
Cuisine: International
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

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

Method

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1.
Preheat oven to 350°. Prepare cellentani pasta according to package directions. 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. 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. 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 5% Reduced Fat Sharp Cheddar Cheese. More Mac and Cheese, Please! 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. 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 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. 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 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. Per serving (baked with topping): Calories 440; Fat 5g (sat 8g, mono 2g, poly 2g); Protein 4g; Carb 8g; Fiber 4g; Chol 40mg; Iron

Baked Smokin' Macaroni And Cheese

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