Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Small elbow macaroni 1/8 ts Ground nutmeg
1 1/2 c Extra-sharp cheddar cheese 1 1/3 c Half and half
-cut in 1/2" cubes (5oz) 1 1/3 c Whipping cream
2 tb Plus 2 ts all-purpose flour 2/3 c Sour cream
1 1/2 ts Salt 2 lg Eggs
1 1/2 ts Dry mustard powder 3/4 ts Worcestershire sauce
1/4 ts Ground black pepper 12 c Packed grated extra-sharp
1/8 ts Cayenne pepper -cheddar cheese (5oz)

Preheat oven to 350F. Lightly butter 13x9x2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until just
tender but still firm to bite. Drain pasta. Transfer to prepared
dish. Mix in cubed cheese.

Whisk flour, slat, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half,
then whipping cream and sour cream. Add eggs and Worcestershire
sauce; whisk to blend. Pour over macaroni mixture; stir to blend.
Sprinkle with grated cheese.

Bake macaroni and cheese until just set around edges but sauce is
still liquid in center, about 25 minutes. Remove from oven; let stand
10 minutes to thicken slightly (sauce will be creamy).

Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95

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