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!
Smokin' Macaroni and Cheese
More From Southern Living
Stand: 5 Minutes
- 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
- 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.
- Note: For testing purposes only, we used Barilla Cellentani Pasta.
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