Wednesday, December 1, 2010

Southern-Style Macaroni and Cheese

1 1/2 tsp kosher salt, plus more to taste
8 oz hollow pasta
butter, for greasing
7 oz extra-sharp cheddar, cut into 1/2" cubes, plus 6 oz grated
2 Tbsp plus 1 tsp flour
1 1/2 tsp dry mustard
1/4 tsp pepper
1/4 tsp nutmeg
1/8 tsp cayenne pepper
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 sauce

1. Heat oven to 350 degrees. Bring a 4-quart saucepan of salted water to a boil. Add pasta and cook until cooked halfway through. Drain pasta and transfer to a greased 9x13 baking dish. Stir in the cubed cheddar cheese and set aside.
2. Combine 1 1/2 tsp salt, flour, mustard, pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire sauce. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

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