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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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from Sunny Anderson Ingredients:
2 cups elbow macaroni, cooked until almost al dente |
16 ounces cheddar cheese, 1/2 cubed, 1/2 shredded |
8 ounces monterey jack pepper cheese, cubed |
2 teaspoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon dry mustard |
1/8 teaspoon freshly ground nutmeg |
4 tablespoons sour cream |
1 large egg, beaten |
1 cup heavy cream |
1 cup half-and-half |
4 slices bread |
1 tablespoon butter |
Directions:
1. Preheat oven to 350.
2. In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.
3. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded cheddar.
4. Bake uncovered until top is just beginning to brown, about 35 minutes.
5. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden.
6. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
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