Ingredients:
1 3/4 cups elbow macaroni
1 1/4 cups extra-sharp cheddar cheese, cut into 1/2 inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
1 1/4 cups extra-sharp cheddar cheese, grated and packed
Directions:
Preheat oven to 350 degrees F.
Lightly butter 13- x 9- x 2-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, salt, 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 whisk to blend.
Pour over macaroni mixture; stir to blend.
Sprinkle grated cheese over.
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).
Servings: 12
Time preparation: 15 min.
Time total: 40 min.