Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
How to Make It
Step 1
Preheat oven to 350°. Prepare cellentani pasta according to package directions.
Step 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. Remove from heat, and stir in ham and pasta.
Step 3
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.
Step 4
Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Step 5
Note: We tested with Barilla Cellentani pasta and Cabot 5% Reduced Fat Sharp Cheddar Cheese.
Step 6
More Mac and Cheese, Please!
Step 7
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.
Step 8
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
Step 9
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.
Step 10
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
Step 11
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.
Step 12
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
Step 13
Ham-and-Broccoli Macaroni and Cheese: Stir 1 1/2 cups frozen broccoli florets, thawed and coarsely chopped, into pasta mixture.
Step 14
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
Trisha's review