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This is one of my favorite dishes, and one that Scott requests for his birthday every year (in February). I decided, this week, to try to fit it in one more time before the cooler evenings give way to hot, humid nights.

I would love to attribute it to someone or somewhere. I’ve had it for years, and it’s a magazine clipping that I pasted onto an index card. I’m going to go out on a limb and judge from the font and layout that it may be Gourmet magazine. I can tell you that it definitely WASN’T Cooking Light — ha ha. This time around, I did go for pasta with more fiber (Ronzoni Smart Taste) and low fat cheddar (Kraft 2%) for the shredded cheese, and it was still fantastic.

Preheat oven to 350 and lightly butter a 3 quart casserole.

2.5 cups small elbow macaroni: Boil macaroni in a large saucepan of lightly salted water until just tender. Drain and place in prepared casserole

1.25 cup extra-sharp cheddar cheese cubed: Mix cubed cheese into pasta in casserole

2 T Flour, 1.5 tsp salt, 1.5 tsp ground mustard, .25 tsp black pepper, .25 tsp cayenne pepper, generous pinch of ground nutmeg: Whisk these dry ingredients in a medium bowl.

1.33 cups half and half, 1.33 cups heavy cream, 0.66 cup sour cream: Gradually whisk into dry ingredients.

Two eggs, 1 tsp Worcestershire sauce: whisk into the above. Pour entire mixture over macaroni and cheddar cubes. Stir to blend.

1.25 cups shredded extra-sharp cheddar: Sprinkle on top.

Bake uncovered until just set around the edges, about 25 minutes. Remove from oven and stand for 10 minutes for sauce to thicken. As a main course, it serves 4-6, about 12 as a side dish.

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