8 ounces of Elbow Macaroni
Salt
1 1/4 cups (5 ounces) of Shredded Colby cheese
2 tbs plus 1 tsp of all purpose flour
1 tsp of salt
1 1/2 tsp dry mustard powder
1/8 tsp chili powder
1/4 tsp ground black pepper
2/3 cup of sour cream (Breakstones is the best for this)
2 eggs beaten well
1 1/2 cups Half and Half
1 1/2 cups Heavy whipping cream
1 2/3 cups Colby cheese shredded
Directions:
Preheat oven to 350 degrees F.
Cook the macaroni in a large stock pot of boiling water that has been salted until tender. Do not overcook! Drain & transfer to a 9x13x2 inch pan.
Mix in the 1 1/4 cups of colby cheese.
In a large mixing bowl, combine the flour, 1 tsp of salt, pepper, dry mustard and chili powder. Add the sour cream followed by the eggs and mix well with a wire whisk until well blended. Wisk in the half and half and heavy cream. Pour this custard mixture over the macaroni and stir to blend.
Sprinkle the remaining colby cheese on top.
Bake until the edges are set and the center is still slightly lose...about 30 minutes. Allow to cool approximately 10 minutes before serving.
Serves 8-10 depending on how much everyone loves it!
