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Ultimate Macaroni and Cheese

1 3/4 cups small elbow macaroni
1 1/4 cups extra-sharp cheddar cheese (5 oz), cubed
2 2/3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 1/3 cups half and half
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
1 1/4 cups packed extra-sharp cheese (5 oz), grated

Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish.
Cook macaroni in lg saucepan of boiling salted water until just
tender but still firm to bite. Drain pasta. Transfer to prepared
dish. Mix in cubed cheese.

Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg
in medium bowl until no lumps remain. Gradually whisk in half and
half, then whipping cream and sour cream. Add eggs and Worcestershire
sauce; whisk to blend. Pour over macaroni mixture; stir to blend.
Sprinkle grated cheese over.

Bake macaroni and cheese until just set around edges but sauce is
still liquid in center, about 25 mins. Remove from oven; let stand
10 mins to thicken slightly (sauce will be creamy).

Makes 10-12 side-dish servings. About 4 as main course.

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