| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | American, Cheese, Casseroles | 10 | Servings |
INGREDIENTS
| 1 3/4 | c | Small elbow macaroni |
| 1 1/4 | c | Extra-sharp cheddar cheese |
| (5 oz) — cubed | ||
| 2 2/3 | tb | Flour |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Dry mustard |
| 1/4 | ts | Ground pepper |
| 1/8 | ts | Cayenne |
| 1/8 | ts | Ground nutmeg |
| 1 1/3 | c | Half and half |
| 1 1/3 | c | Whipping cream |
| 2/3 | c | Sour cream |
| 2 | lg | Eggs |
| 3/4 | ts | Worcestershire sauce |
| 1 1/4 | c | Packed extra-sharp cheese (5 |
| Oz) — grated |
INSTRUCTIONS
Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in lg 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). Recipe By : Scott Peacock, Horseradish Grill, Atlanta File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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