Baked Smokin' Mac and Cheese

 

                This macaroni and cheese gets its flavor from smoked Gouda and smoked ham. The crunchy cornflake topping is the ideal counterpoint to the creamy noodles.

8 servings

• 1 lb. uncooked cellentani (corkscrew) pasta
• 3 tablespoons butter, divided
• ¼ cup all-purpose flour
• 3 cups milk
• 1 (12-oz.) can evaporated milk
• 1 cup (4 oz.) shredded smoked Gouda cheese
• ½ cup (2 oz.) shredded sharp Cheddar cheese
• 3 oz. cream cheese, softened
• ½ teaspoon salt
• ¼ teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1¼ cups cornflakes cereal, crushed
• 1 tablespoon butter, melted

1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat ; gradually whisk in flour, cook, whisking constantly, 1 minute.
4. Gradually whisk in milk and evaporated milk until smooth ; cook, whisking constantly, 8 to 10 minutes or until slightly thickened.
5. Whisk in Gouda cheese, sharp Cheddar cheese, cream cheese, salt and pinch of ground red pepper until smooth ; remove from heat, and stir in ham and pasta.
6. Pour pasta mixture into a 13- x 9-inch baking dish coated ith cooking spray.
7. Stir together crushed cereal, remaining 1 tablespoon melted butter, and remaining pinch ground red pepper ; sprinkle over pasta mixture.
8. Bake at 350F for 30 minutes or until golden and bubbly.
9. Let stand 5 minutes before serving.

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