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

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