Description
This creamy and comforting Mac And Cheese With Ham breathes new life into leftover ham, combining rich cheeses and a crunchy cornflake topping baked to golden perfection. A delicious twist on a classic favorite that’s perfect for family dinners or potlucks.
Ingredients
Pasta
- 1 lb. uncooked cellentani (corkscrew) pasta
Cheese Sauce
- 2 Tbsp. butter
- 1/4 cup all-purpose flour
- 3 cups fat-free milk
- 1 (12-oz.) can fat-free evaporated milk
- 1 cup (4 oz.) shredded smoked Gouda cheese
- 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
- 3 oz. fat-free cream cheese, softened
- 1/2 tsp. salt
- 1/4 tsp. ground red pepper, divided
Additional Ingredients
- 1 (8-oz.) package chopped smoked ham
- Vegetable cooking spray
- 1 1/4 cups cornflakes cereal, crushed
- 1 Tbsp. butter, melted
Instructions
- Prepare oven and pasta: Preheat your oven to 350°F (175°C). Cook the cellentani pasta according to package directions until al dente. Drain and set aside.
- Make a roux: In a Dutch oven or large heavy pot, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour gradually and continue whisking constantly for about 1 minute to cook out the raw flour taste.
- Add milk and thicken sauce: Gradually whisk in the fat-free milk and evaporated milk until the mixture is smooth. Continue cooking and whisking constantly for 8 to 10 minutes until the sauce slightly thickens.
- Incorporate cheeses and seasoning: Whisk in the shredded smoked Gouda, reduced-fat sharp cheddar, softened cream cheese, salt, and half (1/8 tsp) of the ground red pepper until the mixture is smooth and creamy. Remove the pot from heat.
- Combine ham and pasta: Stir the chopped smoked ham and cooked pasta into the cheese sauce, ensuring everything is evenly mixed.
- Prepare baking dish: Coat a 13- x 9-inch baking dish with vegetable cooking spray. Pour the pasta and cheese mixture evenly into the dish.
- Make topping: In a small bowl, combine the crushed cornflakes, melted butter, and the remaining 1/8 teaspoon ground red pepper. Sprinkle this mixture evenly over the top of the pasta.
- Bake: Place the dish in the preheated oven and bake at 350°F for 30 minutes, or until the mac and cheese is golden brown and bubbly on top.
- Rest and serve: Remove from oven and let stand for 5 minutes before serving to allow the dish to set slightly for easier serving.
Notes
- This recipe was tested using Barilla Cellentani pasta and Cabot 5% Reduced-Fat Sharp Cheddar Cheese for optimal flavor and texture.
- For a crispier topping, you can broil for 1-2 minutes at the end of baking—watch carefully to prevent burning.
- If you prefer, substitute smoked ham with leftover roasted pork or turkey for a different twist.
- To reduce sodium, use low-sodium ham and cheeses, and adjust salt to taste.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
