Ham and Cheese Cellentani

A crunchy rye breadcrumb topping, spiral-shaped pasta, sweet ham, and three types of cheese update the classic macaroni and cheese recipe.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 31 Minutes

Nutritional Information

Calories 356
Fat 10.7 g
Satfat 5.0 g
Protein 20.0 g
Carbohydrate 44.9 g
Cholesterol 33 mg
Iron 1.3 mg
Sodium 611 mg
Caloriesfromfat 27 %
Fiber 1.7 g
Calcium 321 mg


1 2 ounces uncooked short cellentani (spiral-shaped pasta)
6 tablespoons all-purpose flour
3 cups 1% low-fat milk
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
3/4 cup (3 ounces) shredded fontina or smoked fontina cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon freshly ground black pepper
4 ounces cooked lean ham, chopped
2 tablespoons chopped fresh chives
Cooking spray
2 (1-ounce) slices hearty rye bread
1 tablespoon olive oil


Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

Preheat oven to 375°.

Place flour in a large saucepan. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Stir in remaining milk. Place saucepan over medium heat; cook until thick (about 7 minutes), stirring constantly. Remove from heat; add cheeses, stirring until cheese melts. Stir in salt, mustard, and pepper. Fold in pasta, ham, and chives. Coat individual gratin dishes or a 13 x 9- inch baking dish with cooking spray. Spoon pasta mixture into dishes.

Pulse bread in a food processor until coarse crumbs form. Add oil, and pulse to blend. Sprinkle breadcrumb mixture evenly over pasta mixture and bake at 375° for 15 minutes or until mixture is bubbly and breadcrumbs are lightly browned. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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