The ultimate macaroni and cheese
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Small elbow macaroni |
| 1½ | cup | Extra-sharp cheddar cheese cut in 1/2\" cubes (5oz) |
| 2 | tablespoons | Plus 2 ts all-purpose flour |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Dry mustard powder |
| ¼ | teaspoon | Ground black pepper |
| ⅛ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Ground nutmeg |
| 1⅓ | cup | Half and half |
| 1⅓ | cup | Whipping cream |
| ⅔ | cup | Sour cream |
| 2 | larges | Eggs |
| ¾ | teaspoon | Worcestershire sauce |
| 12 | cups | Packed grated extra-sharp cheddar cheese (5oz) |
Directions
Preheat oven to 350F. Lightly butter 13x9x2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese.
Whisk flour, slat, 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 with grated cheese.
Bake macaroni and cheese until just set around 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).
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95