Ingredients
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1 3/4 cups small elbow macaroni
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2 tablespoons flour, plus
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2 teaspoons flour
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1 1/2 teaspoons salt
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1 1/2 teaspoons dry mustard
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1/4 teaspoon fresh ground black pepper
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1/8 teaspoon cayenne pepper
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1/8 teaspoon nutmeg
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1 1/3 cups half-and-half cream
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1 1/3 cups whipping cream
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2/3 cup sour cream
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2 large eggs
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3/4 teaspoon Worcestershire sauce
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5 ounces extra-sharp cheddar cheese, cubed (1/2-inch)
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5 ounces more extra-sharp cheddar cheese, grated
Instructions
- 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.