Baked Smokin' Macaroni And Cheese

• 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

1. (1) Preheat oven to 350 degrees. Prepare callentani pasta according to package directions.
2. (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. (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. (4) Bake at 350 degrees for 30 mins. or until golden brown and bubbly. Let stand 5 minutes before serving.

barilla, butter, allpurpose, milk, milk, gouda cheese, cheddar cheese, cream cheese, salt, ground red pepper, thin prosciutto slices, vegetable cooking spray, cornflakes cereal, butter

Taken from www.epicurious.com/recipes/member/views/baked-smokin-macaroni-and-cheese-50115413 (may not work)