2 cups of elbow pasta
8oz Cheddar, 1/2 cubed 1/2 shredded
8oz Colby Cheese, cubed
8oz Monterey Pepper Jack, cubed
2 teaspoons all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon of freshly ground nutmeg
4 tablespoons of sour cream
1 large egg, beaten
1 cup of heavy cream
1 cup of half and half
1/4 cup finely grated onions
4 slices of bread
1 tablespoon of butter
2-Quart baking dish
Preheat oven to 350.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half and half, and onions. Pour over the pasta and cover with shredded Cheddar cheese. Bake covered until the top is beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton size squares. In skillet over medium heat, melt the butter add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
(Now I do not like onions so I used a pinch of onion powder. Also instead of bread sprinkled on top I used Ritz Crackers.)