Tuesday, January 25, 2011

Confetti Macaroni and Cheese

16 oz. elbow macaroni
1 can white beans, drained and rinsed
16 oz. spinach
1/2 onion, chopped
2 carrots, grated
olive oil
1 can ham
3 c. milk
1/2 c. cream
5 eggs
4 oz. mozzarella cheese
4 oz. cheddar cheese
1/2 c. sour cream
salt and pepper to taste
dash each Worcestershire sauce, yellow mustard, nutmeg

Cook pasta in lightly salted boiling water until al dente.

Meanwhile saute onion in olive oil until tender. Add the ham and cook until starting to brown in a few places. Add the spinach and carrot and cook until spinach is wilted.

Whisk together remaining ingredients except milk and beans.

When the pasta is cooked, drain, return to pot, and immediately add milk, beans, sauted vegetables and cheese mix.

Spray an 11 x 13 casserole dish with no stick spray. Pour the pasta and sauce into the dish and cover with tin foil. Bake at 375 for 40 minutes or until set, removing tin foil about half way through.

Let stand 10 minutes before cutting.

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