| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 5 | tb | Butter |
| 1 | lg | Onion; chopped |
| Tops from 2 beet bunches; leaves and stems | ||
| ; coarsely chopped, | ||
| ; beetsreserved for | ||
| ; Beet, Fennel and | ||
| ; Watercress Salad | ||
| 2 | pk | Frozen corn; thawed (10-ounce) |
| 1 | lb | Large elbow macaroni |
| 1 | c | Whipping cream |
| 1/3 | lb | Thinly sliced country ham or prosciutto; coarsely chopped |
| 2 1/2 | c | Grated sharp white cheddar cheese; (about 9 ounces) |
| Chopped fresh parsley |
INSTRUCTIONS
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add chopped onion and saute until slightly softened, about 4 minutes. Add chopped beet leaves and stems and saute 5 minutes. Add corn and saute until vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and chill.) Cook macaroni in large pot of rapidly boiling salted water just until tender, stirring occasionally. Drain well. Return to pot. Add remaining 2 tablespoons butter and stir to coat. Add whipping cream and chopped ham to vegetable mixture in skillet and bring to boil. Pour over macaroni. Add grated cheddar cheese and stir to melt. Season macaroni to taste with salt and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh parsley and serve. Serves 6. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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