Smoked Gouda Mac and Cheese

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

1. 1Preheat the oven to 350°F. Cook the corkscrew pasta according to the package directions, then drain well. Don't rinse the pasta; the residual starch helps the cheese sauce cling to the noodles.
2. 2Melt 2 tablespoons of the butter in a Dutch oven over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to cook out the raw flour taste.
3. 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.
4. 4Remove the pot from the heat. Stir in the smoked Gouda, sharp Cheddar, cream cheese, kosher salt, and 1/8 teaspoon of the cayenne pepper until the cheese melts completely. Fold in the chopped smoked ham and the cooked pasta.
5. 5Transfer the pasta mixture into a 13 by 9-inch baking dish coated with cooking spray.
6. 6In a small bowl, mix the crushed cornflakes, the remaining 1 tablespoon of melted butter, and the remaining 1/8 teaspoon of cayenne pepper. Sprinkle this crumb mixture evenly over the pasta.
7. 7Bake for about 30 minutes until the top is golden and the edges are bubbling. Let the casserole rest for 5 minutes before serving so the sauce can set.

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