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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 10.7g
  • Saturated fat: 5.0g
  • Protein: 20.0g
  • Carbohydrate: 44.9g
  • Cholesterol: 33mg
  • Iron: 1.3mg
  • Sodium: 611mg
  • Calories from fat: 27%
  • Fiber: 1.7g
  • Calcium: 321mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
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