The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.
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
Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.
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.
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.
Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Note: For testing purposes only, we used Barilla Cellentani Pasta.
My husband and I love this recipe and since discovering it I have not made another kind of macaroni and cheese. I use leftover ham and I follow the recipe exactly except for one change - instead of using cornflakes, which I rarely have on hand, I use panko breadcrumbs. Both toppings are good, but we prefer the panko crumbs. If you like ham and mac and cheese give this recipe a try!
I have made this dish at least 6 times in the last 8 months to rave reviews each time. I can even get one of my two picky eaters to eat it! I have had some trouble getting the gouda to melt but finally figured out to use a more powerful burner to make the sauce--now it turns out great every time!