Ultimate Macaroni & Cheese
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| 10 | ounces |
spinach
thawed and , drained |
|
| 20 | ounces |
corn
thawed |
|
| 1 | pound |
pasta, elbow macaroni
|
|
| 1 ¼ | cups |
cheddar cheese, very old, sharp
extra sharp, shredded |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
dry mustard
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 ⅓ | cups |
light cream (half&half)
|
|
| 1 ⅓ | cups |
heavy whipping cream
|
|
| ⅔ | cup |
sour cream
|
|
| 2 | large |
eggs
large |
|
| ¾ | teaspoon |
worcestershire sauce
|
|
| 1 ¼ | cups |
cheddar cheese, very old, sharp
extra sharp, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 289 | ml/g |
spinach
thawed and , drained |
|
| 578 | ml/g |
corn
thawed |
|
| 453.6 | g |
pasta, elbow macaroni
|
|
| 296 | ml |
cheddar cheese, very old, sharp
extra sharp, shredded |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
dry mustard
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 0.6 | ml |
cayenne pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 315 | ml |
light cream (half&half)
|
|
| 315 | ml |
heavy whipping cream
|
|
| 158 | ml |
sour cream
|
|
| 2 | large |
eggs
large |
|
| 3.8 | ml |
worcestershire sauce
|
|
| 296 | ml |
cheddar cheese, very old, sharp
extra sharp, shredded |
|
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).
