A favorite way to give new life to leftover ham.
Nothing tastes more like childhood thanmac and cheese.
Reheat in a 350F oven until hot throughout before serving.
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More Mac and Cheese Recipes You’ll Love
We can’t get enough mac and cheese either.
can fat-free evaporated milk
1cup(4 oz.)
shredded smoked Gouda cheese
1/2cup(2 oz.)
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Prepare cellentani pasta according to package directions.
Make a roux:
Meanwhile, melt 2 Tbsp.
butter in a Dutch oven over medium heat.
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Gradually whisk in flour; cook, whisking constantly, 1 minute.
Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp.
ground red pepper until smooth.
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Remove from heat, and stir in ham and pasta.
Stir together crushed cereal, 1 Tbsp.
melted butter, and remaining 1/8 tsp.
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Sprinkle over pasta mixture.
Bake mac and cheese:
Bake at 350F for 30 minutes or until golden and bubbly.
Let stand 5 minutes before serving.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Chef’s Notes
We tested with Barilla Cellentani pasta and Cabot 5% Reduced-Fat Sharp Cheddar Cheese.
Sweet Pea-and-Prosciutto Macaroni and Cheese:Omit ham.
Stir prosciutto and 1 cup frozen sweet peas, thawed, into pasta mixture.
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Stir 1 (4-oz.)
jar diced pimiento, drained, into pasta mixture.
Omit ground red pepper, if desired.
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Stir 1 (5-oz.)
can chopped green chiles into pasta mixture.
If you don’t have cornflakes on hand, substitute for crumbled crackers or panko for a breadcrumb topping.
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Sharp Cheddar is a classic that is always recommended for mac and cheese.
Pair with Monterey Jack, fontina, brie, gruyere, or any bang out you prefer.
This recipe is formulated using fat-free milk, evaporated milk, and cream cheese.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
For full-fat versions, you may need to adjust the quantity of liquid to thin the sauce lightly.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
