Ultimate Macaroni and Cheese 2

Categories: Autumn | Main dishes | Pasta | Winter

Serves: 10 Servings

Ingredients:

3 tb Butter
1 lg Onion,chopped
10 oz Frozen chopped spinach,
-thawed and drained
20 oz Frozen corn,thawed
1 lb Elbow macaroni
1 1/4 c 1/2-inch cubes extra sharp
-cheddar cheese (about 5
-ounces)
2 tb All-purpose flour
2 ts All-purpose flour
1 1/2 ts Salt
1 1/2 ts Dry mustard
1/4 ts Freshly ground black pepper
1/8 ts Cayenne pepper
1/8 ts Ground nutmeg
1 1/3 c Half and half
1 1/3 c Whipping cream
2/3 c Sour cream
2 lg Eggs
3/4 ts Worcestershire sauce
1 1/4 c Packed grated extra-sharp
-cheddar cheese (about 5
-ounces)

Instructions:
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add
choppped onion and saute until slightly softened, about 4 minutes. Add
chopped spinach and saute 5 minutes. Add corn and saute until vegetables
are tender, about 4 mintues. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350#161#F. Lightly butter 13x9x2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until al dente.
Drain pasta. Transfer to prepared dish. Mix in cubed cheese.

Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half then
whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to
blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese
over.

Bake macaroni and cheese until just set around the edges but sauce is still
liquid in center, about 25 minutes. Remove from oven; let stand 10 minutes
to thicken slightly (sauce will be creamy).

Per serving: 578 Calories; 34g Fat (51% calories from fat); 19g Protein;
53g Carbohydrate; 137mg Cholesterol; 659mg Sodium

Recipe By: Bon Appetit/September 1995

Posted to EAT-L Digest 12 November 96

Date: Wed, 13 Nov 1996 10:02:41 -0500

From: "McNamara, Kelly"

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