The dry mustard and sour cream are added to heighten the flavor. You can reduce the ingredients by half and bake in a 9-by-9-inch pan.Print
- 1 ¾ cup of elbow macaroni
- 1 ¼ cup extra-sharp cheddar cheese, cut into 1/2-inch cubes
- 2 tbsp all-purpose flour
- 1 ½ tsp salt
- 1 ½ tsp dry mustard
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- ¼ teaspoon freshly grated nutmeg
- 2/3 cup sour cream
- 2 eggs, lightly beaten
- 1/3 cup grated onion
- 1 ½ cups half-and-half
- 1 ½ cups heavy cream
- 1 tsp Worcestershire sauce
- 1 2/3 cups grated extra-sharp cheddar cheese
- Cook the macaroni in a large pot of boiling salted water until just tender. Drain well, and transfer to a buttered 9-by-13-2 inch baking dish. Mix in the cubed cheddar cheese.
- Preheat the oven to 350 F.
- Put the flour, 1 ½ teaspoons salt, dry mustard, black pepper, cayenne pepper, and nutmeg in a large mixing bowl, and stir to blend. Add the sour cream, followed by the eggs, and stir with a wire whisk until well blended and homogenous. Whisk in the onion, half-and-half, heavy cream, and Worcestershire sauce until blended. Pour this custard over the macaroni and cubed cheese, and stir to blend. Sprinkle the grated cheese evenly over the surface of the custard. Bake in the preheated oven until the custard is set around the edges of the baking dish but still a bit loose in the center, about 30 minutes. Remove from the oven, and cool for 10 minutes to allow the custard to chicken.