Servings: 6-8
·         2 cups of elbow pasta, cooked to al dente
·         16 oz mild Cheddar cheese, ½ cubed, ½ shredded
·         8 oz mozzarella cheese cubed
·         2 teaspoons flour
·         ¾ teaspoon salt
·         ½ teaspoon ground black pepper
·         ½ teaspoon chili powder
·         1/8 teaspoon ground  nutmeg
·         ¼ cup sour cream
·         1 egg
·         I cup heavy cream
·         1 cup half-and-half
·         Baking dish
Preheat the oven to 350 degrees F.
In a bowl, mix together the al dente pasta and the cubed cheeses; then pour into the baking dish, set aside.
Next, in a large bowl, mix together the flour, salt, black pepper, chili powder, nutmeg, sour cream, egg, heavy cream, and half-and-half. Pour the mixture over the pasta and give it a mix.
 Sprinkle the shredded cheddar cheese on top and put it in the oven uncovered.
 Bake for the top starts to golden and brown; takes about 35 to 40 minutes.
Serve hot and enjoy the simple yet cheese mac and cheese!
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