Sweet Pea-and-Prosciutto Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 cup (4 oz.) shredded smoked gouda cheese |
1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp cheddar cheese |
3 ounces fat-free cream cheese, softened |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper, divided |
2 ounces thin prosciutto slices, cut into thin strips |
1 cup frozen sweet peas, thawed |
vegetable cooking spray |
1 1/4 cups cornflakes cereal, crushed |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 350°. 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 Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth.
3. Sauté prosciutto in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and peas into pasta mixture.
4. 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.
5. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
6. Note: We tested with Barilla Cellentani pasta and Cabot 1.5% Reduced Fat Sharp Cheddar Cheese.
7. Note: Nutritional analysis is per serving, baked with topping.
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