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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).
Chopped fresh parsley.
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