Really Awesome Macaroni and Cheese

By Addie

"This is another dish that I would rather have than dessert. It truly is comfort food at its finest."

Ingredients

• 1 3/4 cups small elbow macaroni
• 5 ounces extra-sharp cheddar cheese, cubed ( 1/2-inch)
• 2 tablespoons flour, plus
• 2 teaspoons flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon nutmeg
• 1 1/3 cups half-and-half cream
• 1 1/3 cups whipping cream
• 2/3 cup sour cream
• 2 large eggs
• 3/4 teaspoon Worcestershire sauce
• 5 ounces more extra-sharp cheddar cheese, grated

Preparation

Step 1

Preheat oven to 350°F.
Butter a 13x9x2 inch glass baking dish.
In a large pot of boiling salted water, cook macaroni al dente.
Drain and place in the buttered dish.
Add the cubed cheddar and combine.
Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
Add eggs and Worcestershire sauce.
Whisk well to blend.
Pour mixture over macaroni and cheese mixture.
Sprinkle with the grated cheese.
Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
Remove from oven and let stand about 10 minutes to thicken sauce.
The sauce will still be creamy.
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REVIEWS:

If you see in the photos, I've actually added some mushrooms, crispy luncheon meat and some chicken meat in there too just because my bf loves his mac n cheese with meat, hahah. Everything else in the recipes remained the same and it was really awesome!

This is the BEST mac and cheese recipe EVER. I have been making this for years. I usually cut back on the amount of worcestershire - that's actually what it gives a bit of a horseradish bite. But I love this, my family always raves, and it is always requested at holidays. Thanks for posting!

A very good recipe that I have used for several years now. I have been told by the family that I MUST bring the Macaroni and Cheese. I vary the cayenne by the amount of heat I want in it, I have also used Mexican Cheese Mix in place of the 1 1/4 cup of extra sharp cheddar to vary the taste. It handles it very well and is always in demand.

I think this rating has to do more with my personal tastes than the actual recipe. The sauce was a little chunky (not with cheese) and I'm not sure why (I probably did something wrong). Also, the sauce didn't really taste all that cheesy, which I had expected based on reading the other comments about the richness of the sauce. It IS rich, but not cheesy. I liked the amount of sauce that the recipe made, but I guess I was expecting something different. Does anyone have any suggestions on how to make the sauce itself cheesier?

This has been the best mac & cheese I've made to date. I deviated a little bit from the recipe just based on what I had onhand but the end product was perfect. I didn't have any extra sharp cheddar to cube, so I subbed a piece of Velveeta I had leftover from making some potato soup. It melted very nicely in the hot pasta. The other change was I used 8 oz of sharp cheddar and 8 oz of white cheddar shredded for the other cheese. Very creamy, great flavor. I had no problems reheating in the microwave. It still retained the soft and creamy texture for me. I think maybe the substitution of the Velveeta had something to do with that. I can't justify the rich dairy calories very often but definitely a must for special occasions. Awesome recipe!

This was great, Dh has mentioned it several times since i made it. The calories per serving amount is a little scary to me, would like to know any way to cut that a bit. I found the cooking time to be a bit longer for me, around 40 minutes.

I had a craving for mac and cheese. I halved the recipe, and left out the cayenne. This satisfied me and I really enjoyed it! Thank you Ellie!

I will make this again, but next time I will use med cheddar and leave out the eggs and the nutmeg. It wasn't as creamy as I thought it would be.

Although extremely easy to make this dish was just a little to rich for our taste. It might benefit by adding more pasta, thus reducing the proportion of sauce to macaroni.

Amazing! I didn't think you could make Macaroni Cheese without going through the hassle of grating a ton of cheese and making a white sauce. This has been a true revelation and got the thumbs up from my DH and two little daughters. Thanks Normaone - this is now a definite favourite in the family!

"AWESOME"!! I did not measure the cheddar cheese, so I probably added some more (we like it extra cheesy!). I don't think I'll ever eat boxed macaroni

Absolutely delicious! This recipe has made me a 'macaroni and cheese' fan!