A crunchy rye breadcrumb topping, spiral-shaped pasta, sweet ham, and three types of cheese update the classic macaroni and cheese recipe.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
11 mins
cook:
31 mins
total:
42 mins
Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

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  • Preheat oven to 375°.

  • Place flour in a large saucepan. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Stir in remaining milk. Place saucepan over medium heat; cook until thick (about 7 minutes), stirring constantly. Remove from heat; add cheeses, stirring until cheese melts. Stir in salt, mustard, and pepper. Fold in pasta, ham, and chives. Coat individual gratin dishes or a 13 x 9- inch baking dish with cooking spray. Spoon pasta mixture into dishes.

  • Pulse bread in a food processor until coarse crumbs form. Add oil, and pulse to blend. Sprinkle breadcrumb mixture evenly over pasta mixture and bake at 375° for 15 minutes or until mixture is bubbly and breadcrumbs are lightly browned. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

356 calories; fat 10.7g; saturated fat 5g; protein 20g; carbohydrates 44.9g; cholesterol 33mg; iron 1.3mg; sodium 611mg; calories from fat 27%; fiber 1.7g; calcium 321mg.
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