1 pound uncooked cellentani pasta
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 (12-oz.) can evaporated milk
2 cups (8 oz.) shredded smoked Gouda cheese
1 (3-oz.) package cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon ground red pepper, divided
1 (8-oz.) package chopped cooked, smoked chicken
2 cups cornflakes cereal, crushed
2 tablespoons butter, melted

Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped chicken.

3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 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.

The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.