Description
The special trick to this decadent and indulgent macaroni and cheese is baking it. No whisking a roux, no worrying about burning the milk… basically there’s no elbow grease required for this family-friend dinner! You just put everything into the baking dish, kick your feet up, grab a glass of wine, and let your oven do all the work.
Ingredients
- 1 box (16 Oz. Size) Elbow Pasta, Cooked Until Almost Al Dente
- 8 ounces, weight Cheddar, Divided (Half Cubed, Half Shredded)
- 8 ounces, weight Colby Cheese, Cubed
- 8 ounces, weight Monterey Pepper Jack Cheese, Cubed (or Monterey Jack For Non-spicy)
- 2 teaspoons All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Dry Mustard
- 4 Tablespoons Sour Cream
- 1 Large Egg, Beaten
- 1 cup Heavy Cream
- 1 cup Half-and-half
- ¼ cups Finely Grated Onions
Preparation
Preheat oven to 350ºF.
Toss macaroni with cheese cubes and pour into a 2-quart baking dish.
In a large bowl, combine remaining ingredients except shredded cheddar (flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, half-and-half and onions). Pour over the macaroni and cheese mixture. Cover with shredded cheddar.
Bake uncovered 30–35 minutes, until cheese on top is just beginning to brown.
