Pimiento Macaroni and Cheese

Ingredients

• 1 tablespoon butter melted
• 2 tablespoons butter 
• 1.3 cups cornflakes cereal crushed
• 3 ounces cream cheese fat-free softened
• 12 oz evaporated milk fat-free canned
• 3 cups milk fat-free
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground pepper red divided
• 1 pound cellentani pasta uncooked corkscrew
• 4 oz pimientos diced drained
• 0.5 teaspoon salt 
• 1.5 cups sharp cheddar cheese 2% reduced-fat
• 8 oz ham smoked chopped

Equipment

• 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 cheese, salt, and 1/8 tsp. ground red pepper until smooth.
5. Remove from heat, and stir in ham, pimiento, 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.