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FareShare Gazette -- November 2010 Recipes

This FareShare Gazette -- November 2010 Recipes recipe uses Extra Sharp Cheddar Cheese Cubed, Flour, Cayenne Pepper, Whipping Cream, and Sour Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 2 2/3 tbsp
• 1/8 tsp
• 1 1/3 cup
• 2/3 cup
• 3/4 tsp
• 1 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350F. Lightly butter 9x13x2-inch glass baking dish.

2. 2

   Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.

3. 3

   Drain pasta.

4. 4

   Transfer to prepared dish.

5. 5

   Mix in the cubed cheese.

6. 6

   Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain.

7. 7

   Gradually whisk in half and half, then whipping cream and sour cream.

8. 8

   Add eggs and Worcestershire sauce; whisk to blend.

9. 9

   Pour over macaroni mixture; stir to blend.

10. 10

    Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes.

11. 11

    Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).