Edna Lewis' Macaroni and Cheese

By melissaday

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)

Details

Adapted from taylortakesataste.com

Preparation

Step 1

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.