Thursday, September 23, 2010


It's still Mac & Cheese days!!!! This version adds a little more spice and a little more cream than traditional mac & cheese recipes. You can use elbow macaroni as well, but best to use a tube-like shape or shell so the cheese coats the whole piece of good....This is very fast too.


8 oz small shell pasta
7 oz extra sharp cheddar cheese cut into small cubes

6 oz grated cheddar cheese

2 tbl plus 1 tsp flour

1-1/2 tsp dry mustard

1/4 tsp fresh ground pepper

1/4 tsp fresh grated nutmeg

1/8 tsp cayenne (more to taste)

2/3 cup sour cream

2 eggs, lightly beaten

1-1/2 cups half and half

1-1/2 cups heavy cream

1/3 cup grated onion

1 tsp Worcestershire

1-1/2 tsp kosher salt

Preheat oven to 350 degrees.

Cook pasta according to package directions, BUT only cook halfway about 3 minutes. Drain and pour into a greased 13 x 9 pan. Stir in the cubed cheddar cheese and set aside.

Combine salt, flour, mustard, black pepper, nutmeg and cayenne in a mixing bowl. Add the sour cream and the eggs and whisk until smooth. Then add the half and half, heavy cream, onion and Worcestershire and whisk until smooth. Pour this mixture over the pasta and stir to combine. Sprinkle the grated cheddar on top.

Bake until the pasta is golden and bubbly..about 30 minutes. Let cool and serve.

Another great twist to tradition!



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