Ultimate macaroni and cheese 2

10 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 large Onion,chopped
10 ounces Frozen chopped spinach, thawed and drained
20 ounces Frozen corn,thawed
1 pounds Elbow macaroni
1¼ cup 1/2-inch cubes extra sharp cheddar cheese (about 5 ounces)
2 tablespoons All-purpose flour
2 teaspoons All-purpose flour
1½ teaspoon Salt
1½ teaspoon Dry mustard
¼ teaspoon Freshly ground black pepper
⅛ teaspoon Cayenne pepper
⅛ teaspoon Ground nutmeg
1⅓ cup Half and half
1⅓ cup Whipping cream
⅔ cup Sour cream
2 larges Eggs
¾ teaspoon Worcestershire sauce
1¼ cup Packed grated extra-sharp cheddar cheese (about 5 ounces)

Directions

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" <kmcnamara@...>

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