Prep 25 mins
Cook 35 mins
When I read this recipe to my DH he was practically drooling! Uses smoked Gouda and smoked ham. Can't wait to try! I'd never heard of cellentani pasta, but discovered it resembles a corkscrew, so I'll probably sub some rotini or fusilli. From Southern Living and credited to Heather Markowski of Rochester, NY.
- 1 lb uncooked cellentani pasta
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 (12 ounce) can evaporated milk
- 2 cups shredded smoked gouda cheese
- 1 (3 ounce) package cream cheese, softened
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground red pepper, divided
- 1 (8 ounce) packagechopped cooked smoked ham
- 2 cups corn flakes cereal, crushed
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions and transfer hot pasta to a large bowl.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 3-5 minutes or until thickened.
- Whisk in Gouda, cream cheese, salt, and 1/4 teaspoon ground red pepper until smooth.
- Remove from heat, and stir in chopped ham.
- Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13x9-inch baking dish.
- Stir together 2 cups crushed cereal, 2 tablespoons melted butter, and remaining 1/4 teaspoon red pepper; sprinkle over pasta mixture.
- Bake at 350 degrees for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
I replaced the gouda with a smoked gruyere and it made for tasty and somewhat spicy dish. I'm not sure the red pepper is necessary in the corn flakes but this is a tasty dish that I will make again.