September 11, 2011 by Sara Kreidler
I really cannot account for why I haven’t posted this recipe sooner. It is one of our favorites. It is a total fat bomb. And as soon as it comes out of the oven, I pretty much stick my face in the pan…maybe that’s why I’ve never before snapped a picture of this dish and posted the recipe.
Even the kids, who are devotees of a certain brand of mac and cheese that comes in a blue box, have declared their love for this mac and cheese. And how can you not love a dish that includes half and half, heavy cream, sour cream, and 10 pounds of cheddar?
Toby served this most decadent and perfect mac and cheese along with BBQ ribs and sweet corn.
The only problem with this recipe is that is makes a TON of mac and cheese, and then I end up eating it for lunch for several days, and then my jeans don’t fit. Totally worth it, though. You could cut the recipe in half and bake it in a 9×9 pyrex dish if you don’t want a ton of leftovers.
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock (which is a really terrific book)
- 1 pound elbow macaroni
- 2 tablespoons of butter, softened
- 8 ounces extra sharp cheddar cheese
- 2 tablespoons and 1 teaspoon flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dry mustard
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2/3 cup sour cream
- 2 eggs, beaten
- 1/3 cup finely diced onion
- 1 1/2 cups half and half
- 1 1/2 cups heavy cream
- 1 teaspoon Worcestershire sauce
- 2 cups grated cheddar cheese
- Preheat oven to 350 degrees.
- Bring a large pot of later to a boil, add elbow macaroni and cook until al dente. Drain.
- Coat the inside of a 9×13 pyrex baking dish with softened butter. Transfer drained macaroni to the baking dish.
- Cut the 8 ounce block of extra sharp cheddar into small cubes. Add cubed cheese to the baking dish and mix with pasta so that cheese is scattered throughout.
- Combine flour, salt, pepper, mustard, cayenne and nutmeg in a large mixing bowl. Add sour cream and eggs and whisk well to combine. Add the onion, half and half, heavy cream and Worcestershire sauce and whisk well to combine.
- Pour mixture over the macaroni and cubed cheese. Sprinkle top of the dish with grated cheddar. Bake for 30 minutes.
- After baking, allow macaroni and cheese to cool for 10 minutes before serving.