Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Recipe by Southern Living January 2011

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Credit: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Recipe Summary test

total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Prepare cellentani pasta according to package directions.

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  • 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. Remove from heat, and stir in ham and pasta.

  • 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.

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

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

  • More Mac and Cheese, Please!

  • Pepper Jack Macaroni and Cheese: Substitute 1 1/2 cups 5% reduced-fat pepper Jack cheese for Gouda and Cheddar cheeses. Omit ground red pepper, if desired. Stir 1 (5-oz.) can chopped green chiles into pasta mixture.

  • Per serving (baked with topping): Calories 456; Fat 7g (sat 6g, mono 2g, poly 2g); Protein 6g; Carb 9g; Fiber 6g; Chol 44mg; Iron 3mg; Sodium 883mg; Calc 270mg

  • Sweet Pea-and-Prosciutto Macaroni and Cheese: Omit ham. Saute 2 oz. thin prosciutto slices, cut into thin strips, in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and 1 cup frozen sweet peas, thawed, into pasta mixture.

  • Per serving (baked with topping): Calories 449; Fat 2g (sat 6g, mono 3g, poly 3g); Protein 9g; Carb 6g; Fiber 9g; Chol 39mg; Iron 3mg; Sodium 688mg; Calc 402mg

  • Pimiento Macaroni and Cheese: Substitute 1 1/2 cups 2% reduced-fat sharp Cheddar cheese for Gouda and Cheddar cheeses. Stir 1 (4-oz.) jar diced pimiento, drained, into pasta mixture.

  • Per serving (baked with topping): Calories 440; Fat 5g (sat 8g, mono 2g, poly 2g); Protein 4g; Carb 8g; Fiber 4g; Chol 40mg; Iron 2mg; Sodium 817mg; Calc 400mg

  • Ham-and-Broccoli Macaroni and Cheese: Stir 1 1/2 cups frozen broccoli florets, thawed and coarsely chopped, into pasta mixture.

  • Per serving (baked with topping): Calories 459; Fat 1g (sat 8g, mono 3g, poly 3g); Protein 27g; Carb 7g; Fiber 5g; Chol 48mg; Iron 3mg; Sodium 850mg; Calc 402mg

Nutrition Facts

453 calories; fat 12.1g; saturated fat 6.8g; mono fat 2.3g; poly fat 0.3g; protein 26.8g; carbohydrates 59.9g; fiber 2.1g; cholesterol 48mg; iron 3mg; sodium 846mg; calcium 398mg.
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