Serves 4 to 6
- 2 tsp salt
- 1 pound elbow macaroni
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 5 cups shredded extra-sharp Cheddar cheese
- 2/3 cup sour cream
- 1 teaspoon black pepper
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 400 degrees, with a rack in the middle position. Lightly butter a 9-by-13-inch backing dish and set aside.
- Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than the package instructions. Drain and set aside.
- In a small saucepan over medium heat, heat the milk and cream, being careful not to boil.
- While the milk heats, in a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 2 to 3 minutes. Gradually whisk in the warmed milk. Cook for 2 minutes, whisking frequently, or until thickened and smooth.
- Gradually add 2 1/2 cups of the shredded cheese, whisking until fully incorporated and smooth. Add the sour cream and whisk until smooth. Add the pepper, dry mustard, cayenne, and Worcestershire sauce. Season with salt.
- Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the prepared dish. Top evenly with the remaining 2/12 cups of cheese. Bake for 25 to 30 minutes, or until golden and bubbly. Serve warm.
My notes: So yummy! This is my new favorite macaroni and cheese recipe. It may be the Worcestershire sauce. Worcestershire sauce is almost always the answer!