Fancy Mac & Cheese

In a large pot of salted water cook according to directions:
   1 pound large elbow macaroni

Drain, return to pot and add to coat:
   2 tablespoons butter

Meanwhile, in a heavy large skillet melt and sauté until limp (about 4 minutes):
   3 tablespoons butter
   1 large onion, chopped

Add and sauté 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 tsp. dried mustard
   1 tsp. 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 275º oven if necessary).

Garnish with:
   Chopped fresh parsley.

Serves 6

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