| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Autumn, Main dishes, Pasta, Winter | 10 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 1 | 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 | T | All-purpose flour |
| 2 | t | All-purpose flour |
| 1 1/2 | t | Salt |
| 1 1/2 | t | Dry mustard |
| 1/4 | t | Freshly ground black pepper |
| 1/8 | t | Cayenne pepper |
| 1/8 | t | Ground nutmeg |
| 1 1/3 | c | Half and half |
| 1 1/3 | c | Whipping cream |
| 2/3 | c | Sour cream |
| 2 | Eggs | |
| 3/4 | t | 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" <kmcnamara@LIGGETT.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 638
Calories From Fat: 563
Total Fat: 63.8g
Cholesterol: 91mg
Sodium: 1126.2mg
Potassium: 313mg
Carbohydrates: 9.6g
Fiber: 1.4g
Sugar: 4.8g
Protein: 9.4g