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Name: Sunday Supper Macaroni And Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; Beet, Fennel and; 1 lg Onion chopped; 1 c Whipping cream; Tops from 2 beet bunches;; Chopped fresh parsley; 1/3 lb Thinly sliced country ham or; 5 tb Butter; 2 1/2 c Grated sharp white cheddar; ; coarsely chopped,; ; beetsreserved for; 1 lb Large elbow macaroni; ; Watercress Salad; 2 pk Frozen corn; thawed

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INGREDIENTS

; Beet, Fennel and
1 lg Onion ; chopped
1 c Whipping cream
Tops from 2 beet bunches;
Chopped fresh parsley
1/3 lb Thinly sliced country ham or
5 tb Butter
2 1/2 c Grated sharp white cheddar
; coarsely chopped,
; beetsreserved for
1 lb Large elbow macaroni
; Watercress Salad
2 pk Frozen corn; thawed

Servings

INSTRUCTIONS

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add chopped onion and saute until slightly softened, about 4 minutes. Add chopped beet leaves and stems and saute 5 minutes. Add corn and saute until vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and chill.) Cook macaroni in large pot of rapidly boiling salted water just until tender, stirring occasionally. Drain well. Return to pot. Add remaining 2 tablespoons butter and stir to coat. Add whipping cream and chopped ham to vegetable mixture in skillet and bring to boil. Pour over macaroni. Add grated cheddar cheese and stir to melt. Season macaroni to taste with salt and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh parsley and serve. Serves 6. Bon Appetit November 1992

NOTES

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Sunday Supper Macaroni And Cheese

; Beet, Fennel and
1 lg Onion chopped
1 c Whipping cream
 Tops from 2 beet bunches;
 Chopped fresh parsley
1/3 lb Thinly sliced country ham or
5 tb Butter
2 1/2 c Grated sharp white cheddar
 ; coarsely chopped,
 ; beetsreserved for
1 lb Large elbow macaroni
 ; Watercress Salad
2 pk Frozen corn; thawed

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add  chopped onion and saute until slightly softened, about 4 minutes. Add  chopped beet leaves and stems and saute 5 minutes. Add corn and saute until  vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and  chill.)    Cook macaroni in large pot of rapidly boiling salted water just until  tender, stirring occasionally. Drain well. Return to pot. Add remaining 2  tablespoons butter and stir to coat. Add whipping cream and chopped ham to  vegetable mixture in skillet and bring to boil. Pour over macaroni. Add  grated cheddar cheese and stir to melt. Season macaroni to taste with salt  and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh  parsley and serve.    Serves 6.    Bon Appetit November 1992

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Nutrition

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Serving Size: 1 Serving (846g)
Recipe Makes: 1 servings

Calories: 760
Calories from Fat: 719 (95%)

Amt Per Serving		% DV

	Total Fat 79.8g	106 %
	Saturated Fat 50.3g	252 %
	Monounsaturated Fat 21.3g
	Polyunsanturated Fat 3g
Cholesterol 234.7mg		72 %
Sodium 435.8mg		15 %
Potassium 222.6mg		6 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 10.1g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 760

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