Light Smokin’ Mac and Cheese

I love testing recipes and especially love it when I find a winner.  This mac and cheese recipe is from the January 2011 issue of Southern Living.  What makes it so great is it is a LIGHT recipe and it has a creamy, smoky taste  that is so good.  I’m sure to make this again and again.

Baked Smokin’ Macaroni and Cheese

• YIELD: Makes 8 servings

Ingredients

• 1 pound uncooked cellentani (corkscrew) pasta
• 2 tablespoons 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 ounces fat-free cream cheese, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1 1/4 cups cornflakes cereal, crushed
• 1 tablespoon butter, melted

Preparation

1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.  (I used regular macaroni.)

2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.

3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.  (I omitted the cornflake topping.)

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Per serving (baked with topping): Calories 456; Fat 11.7g  (Mine has fewer calories and fat because I did not add the cornflake topping.  Note how large one serving is!)

Click here for a printable recipe.

This recipe was easy to make and is truly delicious.  Do you think you’d like it?