*  Exported from  MasterCook Mac  *
 
                         Ultimate Macaroni & Cheese
 
 Recipe By     : Bon Appetit/September 1995
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   butter
    1      large         onion -- chopped
   10      ounces        frozen chopped spinach -- thawed and drained
   20      ounces        frozen corn -- thawed
    1      pound         elbow macaroni
    1 1/4  cups          extra sharp cheddar cheese -- cubed
    2      tablespoons   all-purpose flour
    2      teaspoons     all-purpose flour
    1 1/2  teaspoons     salt
    1 1/2  teaspoons     dry mustard
      1/4  teaspoon      freshly ground black pepper
      1/8  teaspoon      cayenne pepper
      1/8  teaspoon      ground nutmeg
    1 1/3  cups          half and half
    1 1/3  cups          whipping cream
      2/3  cup           sour cream
    2      large         eggs
      3/4  teaspoon      Worcestershire sauce
    1 1/4  cups          packed grated extra-sharp cheddar cheese
 
 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).
 
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 Per serving: 464 Calories; 24g Fat (46% calories from fat); 12g Protein; 
 52g Carbohydrate; 108mg Cholesterol; 484mg Sodium