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Baked Smoked Macaroni and Cheese
This baked macaroni and cheese combines corkscrew pasta with a rich, creamy sauce and savory chopped ham. The recipe builds deep flavor using smoked Gouda and sharp Cheddar, balanced by a lighter milk base. It is a perfect comfort food dinner for busy weeknights or relaxed weekend gatherings. A buttery, crushed cornflake topping adds a satisfying crunch to every bite, while a pinch of cayenne pepper brings just the right amount of background heat.
Ingredients
- 16 oz. uncooked cellentani (corkscrew) pasta
- 3 Tbsp. butter, divided
- ¼ cup all-purpose flour
- 3 cups fat-free milk
- 1 (12-oz.) can fat-free evaporated milk
- 4 oz. smoked Gouda cheese, shredded (about 1 cup)
- 2 oz. 1.5% reduced-fat sharp Cheddar cheese, shredded (about ½ cup)
- 3 oz. fat-free cream cheese, softened
- ½ tsp. kosher salt
- ¼ tsp. cayenne pepper, divided
- 1 (8-oz.) pkg. chopped smoked ham
- 1¼ cups cornflakes cereal, crushed
Instructions
- 1Preheat the oven to 350°F. Cook the corkscrew pasta according to the package directions, then drain well.
- 2Melt two tablespoons of the butter in a Dutch oven over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- 3Gradually pour in the fat-free milk and evaporated milk, whisking until smooth. Continue to cook and whisk for 8 to 10 minutes until the liquid thickens slightly.
- 4Stir in the smoked Gouda, sharp Cheddar, cream cheese, kosher salt, and one-eighth teaspoon of the cayenne pepper until the cheese melts completely. Remove the pot from the heat, then fold in the chopped smoked ham and the cooked pasta.
- 5Transfer the pasta mixture into a 13 by 9-inch baking dish coated with cooking spray. Melt the remaining one tablespoon of butter in a small bowl.
- 6Mix the crushed cornflakes, melted butter, and the remaining one-eighth teaspoon of cayenne pepper together. Sprinkle this crumb mixture evenly over the pasta.
- 7Bake in the preheated oven for about 30 minutes until the top is golden and the edges are bubbling. Let the casserole rest for 5 minutes before serving.