More Great Recipes: Pasta

Lorre Sweetman's Macaroni and Cheese

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Member since 2007

Serves | Prep Time | Cook Time


1 3/4 cups elbow macaroni, cooked till firm
1 1/2 cups sharp cheddar cheese, cubed
3 tablespoons flour
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/4 cups half and half
1 1/3 cups whipping cream
2 large eggs
3/4 teaspoon worcestershire sauce
2/3 cup sour cream
1 1/4 cups extra sharp cheddar cheese, grated
2 tablespoons melted butter
1 1/2 cups fresh bread crumbs

Preheat oven to 350 degrees. Butter a 9 x 13" glass baking dish. Cook and drain macaroni and pour into large bowl. Mix in 1 1/2 cups cubed cheddar and toss. In another small bowl, whisk flour, salt, mustand, black pepper, cayenne and nutmeg together until all lumps are gone. Gradually blend in half and half, whipping cream and sour cream. Add eggs and worcestershire sauce, and whisk together. Pour over macaroni, toss and pour all into glass baking dish. Top with remaining grated cheese, melted buttter topped with bread crumbs. Lightly pat crumbs into melted butter and cheese topping. Bake approximatey 25-30 minutes until top is browned and edges are bubbly. Let stand about 10 minutes so sauce

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