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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups uncooked small elbow macaroni 1 1/4 cups cubed extra sharp Cheddar cheese 2 1/2 tbsp. all purpose flour 1 1/2 tsp. salt 1 1/2 tsp. ground dry mustard 1/4 tsp. pepper 1/8 tsp. cayenne pepper 1/8 tsp. ground nutmeg 1 1/3 cups half and half 1 1/3 cups heavy or whipping cream 2/3 cup sour cream 2 large eggs 3/4 tsp. Worcestershire sauce 1 1/4 cups grated extra sharp Cheddar cheese
Directions
Heat a l;arge saucepan of water to a boil. Add macaroni and cook until just tender, stirring frequently. Drain pasta well and transfer to a large bowl. Add cubed Cheddar and stir to combine. Preheat oven to 350 degrees. Butter the inside of a 13x9 inch baking dish. Whisk together flour, salt, dry mustard, pepper, cayenne and nutmeg in a medium bowl. Whisk in half and half, cream, sour cream, eggs and Worcestershire. Pour the cream mixture over the macaroni and stir to blend. Transfer the macaroni mixture to the prepared dish. Sprinkle evenly with the grated Cheddar cheese. Bake about 25 minutes until macaroni is set around the edges but still liquid in the middle. Transfer dish to a rack and let macaroni and cheese cool about 10 minutes before serving.
Serves 6 to 8.
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