Ham and Cheese Cellentani |
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Prep Time: 11 Minutes Cook Time: 31 Minutes |
Ready In: 42 Minutes Servings: 8 |
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A crunchy rye breadcrumb topping, spiral-shaped pasta, sweet ham, and three types of cheese update the classic macaroni and cheese recipe. Ingredients:
1 2 ounces uncooked short cellentani (spiral-shaped pasta) |
6 tablespoons all-purpose flour |
3 cups 1% low-fat milk |
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese |
3/4 cup (3 ounces) shredded fontina or smoked fontina cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon spicy brown mustard |
1/4 teaspoon freshly ground black pepper |
4 ounces cooked lean ham, chopped |
2 tablespoons chopped fresh chives |
cooking spray |
2 (1-ounce) slices hearty rye bread |
1 tablespoon olive oil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.
2. Preheat oven to 375°.
3. Place flour in a large saucepan. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Stir in remaining milk. Place saucepan over medium heat; cook until thick (about 7 minutes), stirring constantly. Remove from heat; add cheeses, stirring until cheese melts. Stir in salt, mustard, and pepper. Fold in pasta, ham, and chives. Coat individual gratin dishes or a 13 x 9- inch baking dish with cooking spray. Spoon pasta mixture into dishes.
4. Pulse bread in a food processor until coarse crumbs form. Add oil, and pulse to blend. Sprinkle breadcrumb mixture evenly over pasta mixture and bake at 375° for 15 minutes or until mixture is bubbly and breadcrumbs are lightly browned. Serve immediately.
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