i had a little of this
in my coffee!
we had some half & half left over from some super, super healthy macaroni & cheese i made this weekend. except it wasn't super, super healthy or really even healthy @ all. unless you had some kind of condition where you needed some a crazy high dose of fat & dairy product. THEN it would be super healthy for you.
but it's sooooooo yummy. like REALLY yummy AND the hud will eat it! BONUS. so i make it on special occasions like labor day or i'm-having-a-bad-day-&-i-need-macaroni-&-cheese day.
i think the key to the yumminess is the extra sharp cheese. oh the flavor!
so, now that you're craving cheese goodness & probably cursing my name, here's the recipe...
the ultimate macaroni & cheese
2c small elbow or shell pasta (i use wheat to feel just the smallest bit healthier)
1 1/4 c extra sharp cheddar, cut into 1/2 inch cubes
2t all purpose flour
1 1/2 t salt
1 1/2 t dry mustard powder
1/4 t ground black pepper
1/8 t cayenne pepper
1/8 t ground nutmeg
1 1/3 c half & half
1 1/3 c whipping cream
2/3 c sour cream
2 lg eggs
3/4 t worchestershire
1 1/4 c extra sharp cheddar grated
boil pasta to al dente & drain well.
mix cube cheese & pasta in buttered 13x9x2 dish.
whisk flour through nutmeg in md bowl until no lumps remain.
gradually whisk in half & half, then whipping cream, & sour cream.
add eggs & worchestershire. whisk to blend.
pour over macaroni mixture & stir to blend.
sprinkle grated cheese over top
bake 25-30 mins. i like it a little brown on the edges. really, you're supposed to take it out when the sauce in the center is a little liquid while the edges are set. however, with the recent salmonella egg outbreak, i think it's best to cook it a little longer. i buy organic & free range when i can, but it's still better to cook them well i think. either way, let it stand for about 10 minutes, then EAT IT UP.