Jennifer Davick
Prep Time
20 Mins
Cook Time
37 Mins
Stand Time
5 Mins
Makes 8 servings

The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.

How to Make It

Step 1

Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

Step 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.

Step 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.

Step 4

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

Step 5

Note: For testing purposes only, we used Barilla Cellentani Pasta.

Ratings & Reviews

laleonaenojada's Review

August 23, 2013

EvaMarie's Review

April 07, 2013
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!

leannegulden's Review

September 01, 2011
This is my all time favorite macaroni and cheese recipe. Easy to make and a huge crowd pleaser. I have made it a dozen times. Great with ribs.

GoBears's Review

February 22, 2009
Pretty good. I used 1 1/2 cups of whole milk, with reduced fat cream cheese and evaporated milk. Creamy texture. Turned out fine. I'd definitely make it again.

Jacare's Review

January 04, 2009
Awesome recipe. I have had this 4-5 times now. Be generous with the liquids to keep it from getting too dry.

NCSurfChic's Review

November 27, 2008
I have made this dish at least 6 times in the last 8 months to rave reviews each time. I can even get one of my two picky eaters to eat it! I have had some trouble getting the gouda to melt but finally figured out to use a more powerful burner to make the sauce--now it turns out great every time!

kerrih's Review

November 06, 2008
Absolutely Delicious! We served this as the entree with a veggie on the side. I used 1 1/2 cups cornflakes per other's advice.