| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 entree servings; up to 14 as a side dish |
Ingredients
- 1 tablespoon unsalted butter
- 4 slices white bread, cut into 1/2-inch squares
- Kosher salt
- 1 tablespoon unsalted butter
- 8 ounces Cheddar cheese, shredded
- 8 ounces Colby cheese, shredded
- 8 ounces pepper Jack cheese, shredded
- 2 cups elbow pasta, cooked until almost al dente
- 2 teaspoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard powder
- 1/8 teaspoon grated nutmeg
- 1/4 cup sour cream
- 1 egg, beaten
- 1/4 cup grated Vidalia or sweet onion
- 1 cup heavy cream
- 1 cup half-and-half
Instructions
- To make the croutons, melt the butter in a skillet over medium heat. Add the bread cubes and toast until light golden, 4 to 6 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt. Set aside.
- To prepare the pasta, butter the bottom and sides of a 9 x 13-inch casserole dish. Preheat the oven to 350 degrees F. In a medium bowl, toss together the Cheddar, Colby, and Jack cheeses. Put the cooked pasta in a large bowl and add two-thirds of the blended cheese. Set aside.
- To make the custard, in a large bowl, whisking between additions, mix together the flour, salt, black pepper, cayenne pepper, mustard, nutmeg, sour cream, egg, onion, heavy cream, and half-and-half. Pour the custard over the pasta mixture and toss to combine.
- Pour the macaroni mixture into the prepared baking dish. Cover with the remaining cheese blend. Bake uncovered until the cheese is almost set and the top is just beginning to brown, about 35 minutes. Remove from the oven and sprinkle the croutons over the top. Return the dish to the oven and bake until golden brown, about 10 minutes more.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 663 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 164 mg |
| Sodium | 635 mg |
Reviews
I just made this for our Church Thanksgiving Potluck. It was a huge hit. I made a double batch and followed the recipe to a T only addition was 8oz of Gruyère Cheddar because I ran out of sharp cheddar when I decided to double the recipe last minute. My kids are pretty bummed that there weren’t any leftovers and that is saying a lot because we aren’t a huge leftover family!
Try subbing smoked cheddar for the Colby, and Cajun seasoning for the salt and cayenne.
This is my family absolute favorite
great, but u have yo play with it a few times to get it perfect
This was amazing. I am a cheese and spice lover and this hit the spot when I was seeking so comfort food on a cold Saturday.
Why are the recipes printing with the urls to food network encyclopedia. It is very annoying. I know what all purpose flour is.
I followed the recipe exactly, and it was wonderful. Everyone loved it. I almost didn’t make the croutons. I am really glad I did.
Do you think you can use milk instead heavy cream for this recipe?
This is AMAZING!! I didn’t think I would like the croutons and almost left them out, but that’s what makes this dish. Great crunch. You need more like 3 T of butter to do them right, though. Sunny, your mum rocks!!!
Could you please add the freezer directions and ramekin ounce size. I have oval ones that would work perfect for this! Thanks Sunny….