Ingredients:
1 3/4 cups small elbow macaroni
5 ounces extra-sharp cheddar cheese, cubed ( 1/2-inch)
2 tablespoons flour, plus
2 teaspoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/3 cups half-and-half cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
5 ounces more extra-sharp cheddar cheese, grated
Directions:
Preheat oven to 350 F.
Butter a 13x9x2 inch glass baking dish.
In a large pot of boiling salted water, cook macaroni al dente.
Drain and place in the buttered dish.
Add the cubed cheddar and combine.
Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
Add eggs and Worcestershire sauce.
Whisk well to blend.
Pour mixture over macaroni and cheese mixture.
Sprinkle with the grated cheese.
Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
Remove from oven and let stand about 10 minutes to thicken sauce.
The sauce will still be creamy.
Servings: 10-12
Time preparation: 20 min.
Time total: 45 min.