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Ultimate Macaroni & Cheese

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter
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1 large onions
chopped
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10 ounces spinach
thawed and , drained
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20 ounces corn
thawed
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1 pound pasta, elbow macaroni
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1 ¼ cups cheddar cheese, very old, sharp
extra sharp, shredded
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2 tablespoons all-purpose flour
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2 teaspoons all-purpose flour
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1 ½ teaspoons salt
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1 ½ teaspoons dry mustard
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¼ teaspoon black pepper
freshly ground
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teaspoon cayenne pepper
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teaspoon nutmeg
ground
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1 ⅓ cups light cream (half&half)
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1 ⅓ cups heavy whipping cream
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cup sour cream
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2 large eggs
large
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¾ teaspoon worcestershire sauce
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1 ¼ cups cheddar cheese, very old, sharp
extra sharp, shredded
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Ingredients

Amount Measure Ingredient Features
45 ml butter
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1 large onions
chopped
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289 ml/g spinach
thawed and , drained
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578 ml/g corn
thawed
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453.6 g pasta, elbow macaroni
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296 ml cheddar cheese, very old, sharp
extra sharp, shredded
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3E+1 ml all-purpose flour
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1E+1 ml all-purpose flour
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7.5 ml salt
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7.5 ml dry mustard
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1.3 ml black pepper
freshly ground
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0.6 ml cayenne pepper
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0.6 ml nutmeg
ground
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315 ml light cream (half&half)
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315 ml heavy whipping cream
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158 ml sour cream
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2 large eggs
large
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3.8 ml worcestershire sauce
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296 ml cheddar cheese, very old, sharp
extra sharp, shredded
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Directions

Melt 3 tablespoons butter in heavy large skillet over medium heat.

Add choppped onion and sauté until slightly softened, about 4 minutes.

Add chopped spinach and sauté 5 minutes.

Add corn and sauté until vegetables are tender, about 4 mintues.

(Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350℉ (180℃).

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).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 69954% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 771mg 32%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 45g
Vitamin A 37% Vitamin C 11%
Calcium 38% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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