Author Notes
The special trick to this decadent and indulgent macaroni and cheese is baking it. No whisking a roux, no worrying about burning the milk… basically there’s no elbow grease required for this family-friend dinner! You just put everything into the baking dish, kick your feet up, grab a glass of wine, and let your oven do all the work. —My Stir Crazy Kitchen
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Ingredients
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1
16 oz box 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 (or Monterey jack for non-spicy)
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2
teaspoons all-purpose flour
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1/2
teaspoon 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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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
Directions
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Preheat the oven to 350 degrees F
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Toss the macaroni with the cheese cubes and pour into a 2 qt baking dish
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In a large bowl, combine the remaining ingredients except the shredded cheddar (flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, half-and-half and onions)
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Pour over the macaroni/cheese mixture and cover with the shredded cheddar
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Bake uncovered 30-35 minutes (until the cheese on top is just beginning to brown)
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