Ultimate Macaroni And Cheese

Recipe Ingredients

1 3/4 cups	414ml	Small elbow macaroni
1 1/4 cups	182g / 6.4oz	Extra-sharp cheddar cheese - (5 oz), cubed
2 2/3 tablespoons	39ml	Flour
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Dry mustard
1/4 teaspoon	1.3ml	Ground pepper
1/8 teaspoon	0.6ml	Cayenne
1/8 teaspoon	0.6ml	Ground nutmeg
1 1/3 cups	315ml	Half and half
1 1/3 cups	315ml	Whipping cream
2/3 cup	157ml	Sour cream
2 cups	396g / 13oz	Eggs (large)
3/4 teaspoon	3.8ml	Worcestershire sauce
1 1/4 cups	182g / 6.4oz	Packed extra-sharp cheese - (5 oz), grated

Recipe Instructions

Preheat oven to 350ø. Lightly butter 9x13x2-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 Worcestershire sauce; 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 mins. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy). Makes 10-12 side-dish servings. About 4 as main course.

Source:
Horseradish Grill, Atlanta

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