INGREDIENTS
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2 cups elbow pasta, cooked until almost al dente
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8 ounces Cheddar, 1/2 cubed, 1/2 shredded
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8 ounces Colby cheese, cubed
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8 ounces Monterey pepper jack cheese, cubed
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2 teaspoons all-purpose flour
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1/2 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dry mustard
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1/8 teaspoon freshly ground nutmeg
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4 tablespoons sour cream
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1 large egg, beaten
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1 cup heavy cream
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1 cup half-and-half
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1/4 cup finely grated onions
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4 slices bread
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1 tablespoon butter
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Special equipment: 2-quart baking dish