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Cheesy Mac & Cheese

Everyone comes home for dinner when I make this homemade macaroni and cheese. It also receives great compliments at potlucks. —Debra Sult, Chandler, Arizona
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1/4 cup sour cream
  • 1 large egg
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Monterey Jack cheese, cubed
  • 8 ounces cheddar cheese, cubed
  • 2 cups shredded cheddar cheese

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth.
  • Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese.
  • Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.
Nutrition Facts
1 cup: 563 calories, 43g fat (28g saturated fat), 172mg cholesterol, 648mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 25g protein.

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