The Ultimate Macaroni and Cheese

Mac and Cheese in a cast iron skillet

Mac and Cheese in a cast iron skillet

The Ultimate Macaroni and Cheese


10 to 12 servings

1 ¾ cups small elbow macaroni

1 ¼ cups ½ inch cubes extra-sharp cheddar cheese (about 5 ounces)

2 tablespoons plus 2 teaspoons all purpose flour

1 ½ teaspoon salt

1-½ teaspoons dry mustard

¼ teaspoons ground black pepper

1/8  teaspoon cayenne pepper

1/8 teaspoons ground nutmeg

1 1/3 cups half and half

1 1/3 cups whipping cream

2/3 cup sour cream

2 large eggs

¾ teaspoon Worcestershire sauce

1 ¼  cups packed grated  extra-sharp cheddar cheese ( about 5 ounces)


Preheat oven to 350 degrees. Lightly butter 13x9x2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in a medium bowl until no lumps remain.

Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and Worcestershire sauce; Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over.

Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).

DinnerLili Courtney