Ingredients
1 lb. uncooked Barilla Cellentani (corkscrew) pasta.
2 Tbsp. 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) Cabot shredded 1.5% reduced-fat sharp cheddar cheese
3 oz. fat-free cream cheese, softened
1/2 tsp. salt
1/4 tsp. ground red pepper, divided
1 (8 oz.) package chopped smaked ham or substitute saute 2 oz. thin prosciutto slices, cut into thin strips, in a small skillet over medium-high heat 2 mins or until slightly browned
Vegetable cooking spray
1 1/4 cups cornflakes cereal, crushed
1 tbsp. butter, melted
Preparation
(1) Preheat oven to 350 degrees. Prepare callentani pasta according to package directions. (2) Meanwhile, melt 2 Tbsp. butter in a Dutch over 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 or prosciutto 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. (4) Bake at 350 degrees for 30 mins. or until golden brown and bubbly. Let stand 5 minutes before serving.
