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