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Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 large onion -- chopped

  3. 10 ounces frozen chopped spinach -- thawed and drained

  4. 20 ounces frozen corn -- thawed

  5. 1 pound elbow macaroni

  6. 1 1/4 cups extra sharp cheddar cheese -- cubed

  7. 2 tablespoons all-purpose flour

  8. 2 teaspoons all-purpose flour

  9. 1 1/2 teaspoons salt

  10. 1 1/2 teaspoons dry mustard

  11. 1/4 teaspoon freshly ground black pepper

  12. 1/8 teaspoon cayenne pepper

  13. 1/8 teaspoon ground nutmeg

  14. 1 1/3 cups half and half 1 1/3 cups whipping cream

  15. 2/3 cup sour cream

  16. 2 large eggs

  17. 3/4 teaspoon Worcestershire sauce

  18. 1 1/4 cups packed grated extra-sharp cheddar cheese

  19. 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

  20. 5 minutes. Add corn and saute until vegetables are tender, about 4 mintues. (Can be made 1 day ahead. Cover and chill.)

  21. 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.

  22. 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.

  23. 25 minutes. Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).

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