Baked Smokin' Macaroni and Cheese

Ingredients

• 1 tablespoon butter melted
• 2 tablespoons butter 
• 1.3 cups cornflakes crushed
• 3 ounces weight cream cheese fat-free softened
• 12 oz evaporated milk fat-free canned
• 3 cups skim milk fat-free
• 0.3 cup flour all-purpose
• 4 oz gouda cheese smoked shredded
• 0.3 teaspoon ground pepper red divided
• 1 pound soup noodles uncooked (corkscrew)
• 0.5 teaspoon salt 
• 2 oz sharp cheddar cheese shredded 1.5% reduced-fat
• 8 oz ham smoked chopped

Equipment

• frying pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Prepare cellentani pasta according to package directions.
3. 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.
4. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth.
5. Remove from heat, and stir in ham and pasta.
6. 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.
7. Bake at 350 for 30 minutes or until golden and bubbly.
8. Let stand 5 minutes before serving.
9. Note: We tested with Barilla Cellentani pasta and Cabot 5% Reduced Fat Sharp Cheddar Cheese.
10. More Mac and Cheese, Please!
11. 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.
12. 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
13. Sweet Pea-and-Prosciutto Macaroni and Cheese: Omit ham.
14. 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.
15. 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
16. 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.
17. 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
18. Ham-and-Broccoli Macaroni and Cheese: Stir 1 1/2 cups frozen broccoli florets, thawed and coarsely chopped, into pasta mixture.
19. 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