Spicy Jalapeño Relish Mac and Cheese with Ham

This go-to comfort food just got a major upgrade with Jalapeño Relish, ham, and a cornflake topping.

Ingredients:

  • 1 pound uncooked corkscrew pasta
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 (12-oz.) can evaporated milk
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • 1/2 cup (2 oz.) shredded sharp Cheddar cheese
  • 3 ounces cream cheese, softened
  • 1/2 tsp salt
  • 1/4 tsp ground red pepper, divided
  • 1 (8-oz.) package chopped smoked ham
  • Vegetable cooking spray
  • 1 1/4 cups cornflakes cereal, crushed
  • 1 tbsp butter, melted
  • 1 cup Wickles Jalapeño Relish

Directions:

  1. Preheat oven to 350F. Prepare corkscrew 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, Wickles Jalapeño Relish, and pasta
  3. Pour pasta mixture into a 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 350F for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Recipe Categorized Under:
Main Course