Fancy Mac & Cheese

 


In a large pot of salted water cook according to directs:

    1 pound large elbow macaroni

Drain, return to pot and add to coat:

    2 tablespoons butter

Meanwhile, in a heavy large skillet melt and saute until limp (about 4 minutes):

    3 tablespoons butter

    1 large onion, chopped

Add and saute an additional 5 minutes:

    3/4 cup chopped frozen mustard greens

Add and continue to cook for about 4 minutes:

    1 10-ounce package frozen corn and red pepper mix, thawed

When veggies are cooked add to large skillet:

    1 cup diced HoneyBaked ham

    1 cup whipping cream

    1/2 teaspoon dried mustard

    1 teaspoon Worcestershire sauce

    Salt and freshly ground pepper

Bring to a boil then add and stir to melt:

    2 1/2 cups grated sharp white Cheddar cheese (about 9 ounces)

Pour entire mixture over buttered noodles and mix well. Transfer to a serving bowl.

(Keep warm in a 275℉ oven if necessary).

Garnish with:

    Chopped fresh parsley.

Serves 6

Source: HoneyBaked Ham

Notes:

Dec 2014 with leftover Christmas ham. Substituted 1 can corn and 1 red pepper, diced for frozen vegetable mix. After the first night I made additional cheese sauce from Pillsbury cookbook. Delicious!

Dec 2015 Substituted frozen chopped spinach in the bag. I made a cheese sauce first. Substituted gruyere.

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