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Add a photoA grownup twist on a childhood favorite!
Ingredients
- 2 cups elbow pasta, cooked until almost al dente
- 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.
- In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
- Pour over the pasta and cover with shredded Cheddar.
- Bake uncovered until top is just beginning to brown, about 35 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 563 | |
| Calories from Fat 268 | 48% |
| Total Fat 30.56g | 38% |
| Saturated Fat 18.64g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 536mg | 22% |
| Potassium 260mg | 7% |
| Total Carbs 47.51g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.22g | 1% |
| Protein 24.04g | 38% |
