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Sweet Pea-and-Prosciutto Macaroni and Cheese

Total time 1 hr
Yield Makes 8 servings

Ingredients

  • 1 pound uncooked cellentani (corkscrew) pasta
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups fat-free milk
  • 1 (12-oz.) can fat-free evaporated milk
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
  • 3 ounces fat-free cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper, divided
  • 2 ounces thin prosciutto slices, cut into thin strips
  • 1 cup frozen sweet peas, thawed
  • Vegetable cooking spray
  • 1 1/4 cups cornflakes cereal, crushed
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 449
  • fat 11.2 g
  • satfat 6.6 g
  • monofat 2.3 g
  • polyfat 0.3 g
  • protein 24.9 g
  • carbohydrate 62.6 g
  • fiber 2.9 g
  • cholesterol 39 mg
  • iron 3.3 mg
  • sodium 688 mg
  • calcium 402 mg

How to Make It

  1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.

  2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth.

  3. Sauté prosciutto in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and peas into pasta mixture.

  4. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.

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

  6. Note: We tested with Barilla Cellentani pasta and Cabot 5% Reduced Fat Sharp Cheddar Cheese.

  7. Note: Nutritional analysis is per serving, baked with topping.