Sweet Pea-and-Prosciutto Macaroni and Cheese

Southern Living
Makes 8 servings

Ingredients

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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
2 ounces thin prosciutto slices, cut into thin strips
1 cup frozen sweet peas, thawed
Vegetable cooking spray
1 1/4 cups cornflakes cereal, crushed
1 tablespoon butter, melted

Preparation

Total: 1 Hours

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.

3. Sauté prosciutto in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and peas into pasta mixture.

4. 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.

5. 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 1.5% Reduced Fat Sharp Cheddar Cheese.

Note: Nutritional analysis is per serving, baked with topping.

Created date

December 2010

Nutritional Information

Calories 449
Fat 11.2 g
Satfat 6.6 g
Monofat 2.3 g
Polyfat 0.3 g
Protein 24.9 g
Carbohydrate 62.6 g
Fiber 2.9 g
Cholesterol 39 mg
Iron 3.3 mg
Sodium 688 mg
Calcium 402 mg