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Dinner Mac and Cheese

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 30 mins
Total time 1 hr
Yield

Makes 8 servings

Ingredients

  • 1 (16-oz.) package uncooked cellentani (corkscrew) pasta
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 1 (10-oz.) block sharp white Cheddar cheese, shredded
  • 1 (3-oz.) package cream cheese, softened
  • 1/2 teaspoon salt
  • 2 cups chopped cooked ham
  • 2 cups coarsely chopped assorted roasted vegetables
  • 1 1/4 cups crushed round buttery crackers
  • 2 tablespoons butter, melted

How to Make It

  1. Preheat oven to 400°. Prepare cellentani pasta according to package directions.

  2. Meanwhile, melt 3 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in 1 cup sharp Cheddar cheese and next 3 ingredients until smooth. Remove from heat, and stir in ham, vegetables, and hot cooked pasta.

  3. Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish. Stir together crushed cracker crumbs and 2 Tbsp. melted butter; sprinkle over pasta mixture.

  4. Bake at 400° for 25 to 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.