Horseradish Grill's Ultimate Macaroni and Cheese
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Serves/Makes: 10
Ready in: 1-2 hrs
- 1 3/4 cup elbow macaroni
- 5 ounces extra sharp Cheddar cheese, cubed
- 1 2/3 tablespoon all-purpose flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 1/3 cup half-and-half
- 1 1/3 cup whipping cream
- 2/3 cup sour cream
- 2 large eggs, beaten
- 3/4 teaspoon Worcestershire sauce
- 5 ounces extra sharp Cheddar cheese, grated
Preheat the oven to 350 degrees F. Lightly grease a 9x13x2-inch glass baking dish. Cook the pasta in salted water in a large saucepan until just al dente. Do not overcook or the pasta will not absorb enough of the sauce and it will be runny. Drain well. Stir in the cubed Cheddar cheese and set aside. Combine the flour, salt, dry mustard, black pepper, cayenne, and nutmeg in a bowl until well mixed. Slowly whisk in the half-and-half until combined. Whisk in the whipping cream and sour cream. Add the eggs and Worcestershire sauce and mix well. Pour the cheese sauce over the macaroni and stir to blend all the ingredients. Pour the macaroni into the prepared baking dish. Sprinkle with the grated Cheddar cheese. Place the baking dish in the oven and bake at 350 degrees F for about 25 minutes or until it is set around the edges but still liquid in the center. Remove from the oven and let stand for 10 minutes for the sauce to thicken. Recipe Source: Horseradish Grill
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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