I got this in a recipe chain letter. We eat a lot of m&c and this one is really the ultimate! It's different (in a good way) that you don't have to cook the sauce first, it bakes right in with the macaroni.

Ingredients

12 serv.

elbow macaroni↗1 3⁄4 cups
extra-sharp cheddar cheese, cut into 1/2 inch cubes↗1 1⁄4 cups
all-purpose flour↗2 tablespoons
salt↗1 1⁄2 teaspoons
dry mustard1 1⁄2 teaspoons
ground black pepper↗1⁄4 teaspoon
cayenne↗1⁄8 teaspoon
ground nutmeg↗1⁄8 teaspoon
half-and-half or 1 1/3 cups light cream↗1 1⁄3 cups
whipping cream↗1 1⁄3 cups
sour cream↗2⁄3 cup
large eggs↗2
extra-sharp cheddar cheese, grated and packed↗1 1⁄4 cups

Step-by-step instructions

1
Preheat oven to 350 degrees F.
2
Lightly butter 13- x 9- x 2-inch glass baking dish.
3
Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.
4
Drain pasta.
5
Transfer to prepared dish.
6
Mix in cubed cheese.
7
Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain.
8
Gradually whisk in half and half, then whipping cream and sour cream.
9
Add eggs and whisk to blend.
10
Pour over macaroni mixture; stir to blend.
11
Sprinkle grated cheese over.
12
Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes.
13
Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).

Source: food.com

Original recipe ↗

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