Page 39 - SCMHCC Holiday Favorites Cookbook

MACARONIE AND CHEESE

From the Kitchen of Cassie McAllister

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Once you try this, you will never go back to the blue box…
Ingredients:

1 3/4 cups gobbetti pasta (or any noodle shape you prefer)
Salt

2 1/2 cups extra sharp cheddar cheese (cubed)
2 tablespoons and 1 teaspoon all- purpose flour
1 1/2 teaspoons salt

1 1/2 teaspoons dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

1/4 teaspoon paprika
1/4 teaspoon freshly grated nutmeg
2/3 cup sour cream

2 eggs that are lightly beaten
1/3 cup grated onion
1 1/2 cups half and half

1 1/2 cups heavy cream
1 teaspoon Worcestershire sauce
2 1/2 cups grated extra sharp cheddar cheese (or your favorite cheese)

Directions:

Step 1: Boil the pasta in salted water until tender. Remove and drain. Place the drained pasta
into the baking dish of your choice. My mom used a cast iron pan, but you can use a 9x13x2
baking dish or whatever else you like. Mix in the cubed cheddar cheese.

Step 2: Preheat the oven to 350 F
Step 3: Take the flour, 1 1/2 teaspoon salt, and spices in a large mixing bowl. Stir them together
so that everything is evenly mixed together.

Step 4: Add the sour cream, and eggs. With a wire whisk mix all ingredients together until
mixture is evenly incorporated.
Step 5: To the mixture, Whisk in the onion, half and half, heavy cream, and Worcestershire until

it is thoroughly blended together.
Step 6: Pour this mixture over the pasta and cheese and then stir everything together. Sprinkle

the shredded cheddar cheese on top and then place into the oven.
Step 7: Put in the oven for 30-35 minutes and then let cool for 10 minutes. The cooling is
necessary to allow the mac and cheese to set up.