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Ingredients

  • 1 16 oz box elbow pasta cooked until almost al dente
  • 8 ounces Cheddar 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese cubed
  • 8 ounces Monterey pepper jack cheese cubed (or Monterey jack for non-spicy)
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 4 tablespoons sour cream
  • 1 large egg beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1/4 cup finely grated onions

Instructions

  • Preheat the oven to 350 degrees F.
  • Toss the macaroni with the cheese cubes and pour into a 2 qt baking dish.
  • In a large bowl, combine the remaining ingredients except the shredded cheddar (flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, half-and-half and onions).
  • Pour over the macaroni/cheese mixture and cover with the shredded cheddar.
  • Bake uncovered 30-35 minutes (until the cheese on top is just beginning to brown).

Notes

inspired by Sunny Anderson