- 2 cups elbow pasta, cooked until almost al dente (it should still be a little hard, because it'll soften up when it's baked and you don't want to end up with mushy noodles)
- 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoon cayenne pepper (depending on how spicy you want it)
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 4 slices bread
- 1 tablespoon butter
Preheat oven to 350 degrees F.
In a large bowl, toss together 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 and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add 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.