Pepper Jack Macaroni And Cheese

• 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 1/2 cups 1.5% reduced-fat pepper Jack cheese
• 3 ounces fat-free cream cheese, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper, divided (optional)
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1 1/4 cups cornflakes cereal, crushed
• 1 (4.5-oz.) can chopped green chiles
• 1 tablespoon butter, melted

1. Preheat oven to 350u0b0. Prepare cellentani pasta according to package directions.
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 cheeses, salt, and, if desired, 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, green chiles, 1 Tbsp. melted butter, and, if desired, remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
4. Bake at 350u0b0 for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
5. Note: We tested with Barilla Cellentani pasta.
6. Note: Nutritional analysis is per serving, baked with topping.

pasta, butter, allpurpose, milk, milk, pepper, cream cheese, salt, ground red pepper, ham, vegetable cooking spray, cornflakes cereal, green chiles, butter

Taken from www.myrecipes.com/recipe/pepper-jack-macaroni-cheese (may not work)