Ingredients
2 cups uncooked elbow macaroni1 tablespoon all-purpose flour1 cup heavy whipping cream1 cup half-and-half cream1/4 cup sour cream1 large egg1/2 teaspoon ground mustard1/2 teaspoon cayenne pepper1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg8 ounces Monterey Jack cheese, cubed8 ounces cheddar cheese, cubed2 cups shredded cheddar cheese
Preparation
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.
