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1 lb pasta (rotini, or macaroni), cooked
2 TBSP butter
3 TBSP flour
1 cup milk
1 12oz can fat-free evaporated milk
2 cups shredded cheddar, gouda or other cheese
1 3oz package cream cheese, softened
1/4 tsp red pepper flakes
8 oz ham, chopped
2 cups cornflakes, crushed
2 TBSP butter, melted Preheat oven to 350 degrees. Prepare pasta and transfer to a large bowl.
Melt 2 TBSP butter in medium saucepan. Add flour and cook for 1 minute, stirring constantly. Gradually add evaporated and milk. Cook while whisking constantly until thickened. Whisk in cheddar. Add cream cheese and whisk until smooth. Stir in 1/4 tsp red pepper flakes and ham. Pour cheese mixture over pasta and toss together.
Transfer pasta mixture into a lightly greased 13x9" baking dish. Melt remaining 2 Tbsp butter and mix with crushed cornflakes. Sprinkle over top of pasta mixture. Bake at 350 for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving. Total cooking/preparation time: Moderate
Servings: 6-8
Cookbook Section: Entrees / ID: 66
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