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Smokin' Macaroni and Cheese

Jennifer Davick
Prep time 20 mins
Cook time 37 mins
Stand time 5 mins
Yield Makes 8 servings
The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.

Ingredients

  • 1 pound uncooked cellentani pasta
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 (12-oz.) can evaporated milk
  • 2 cups (8 oz.) shredded smoked Gouda cheese
  • 1 (3-oz.) package cream cheese, softened
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground red pepper, divided
  • 1 (8-oz.) package chopped cooked, smoked ham
  • 2 cups cornflakes cereal, crushed
  • 2 tablespoons butter, melted

How to Make It

  1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

  2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.

  3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.

  4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

  5. Note: For testing purposes only, we used Barilla Cellentani Pasta.