Ingredients
- 8 ounces dry elbow macaroni (Barilla brand or another good quality pasta)
- 2 tablespoons all-purpose flour
- 1 teaspoon all-purpose flour
- 1 1/2 teaspoons salt
- 7 ounces extra-sharp cheddar (cut into 1/2" cubes)
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cup sour cream
- 2 large eggs (lightly beaten)
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups half and half
- 1 1/2 cups heavy cream
- 1 teaspoon Worcestershire
- 1/3 cup grated yellow onion
- 2 cups grated extra-sharp cheddar cheese
How to Make
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Step 1: Heat oven to 350°. Butter a 9" x 13"
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Step 2: Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until only halfway through, about 3 minutes. Drain, rinse under cold water then drain again very well. Transfer to a large bowl. Stir in the cubed cheddar cheese only (not the shredded) and set aside.
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Step 3: Combine the salt, 1 tablespoon + 1 tsp. of flour, mustard powder, black pepper, nutmeg, and cayenne in a mixing bowl, then add the sour cream and the eggs and whisk until smooth, then whisk in the half and half, heavy cream, minced onion, and Worcestershire. Pour egg mixture over the cooked pasta and stir to combine. Transfer the mixture to baking dish. Sprinkle 2 cups of grated cheese evenly over the surface.
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Step 4: Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.
We hope you enjoy this recipe!
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