Sandra Djohan



This is the right mixture of love 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 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

1 (8-oz.) package chopped smoked ham /ganti dengan ayam or smoked sirloin

Vegetable cooking spray

1 1/4 cups Bread crumbs

1 tablespoon butter, melted


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. 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, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

See cooking instruction at below:

Cooking Steps

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