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I adapted this wonderful recipe from one found at Saveur, Jan. 2011. This super creamy and cheesy recipe is made even better with the addition of a grated onion. Plus, it's an easy preparation that does not involve the traditional making of a white sauce.
Recipe type: Side Dish
Cuisine: Southern
Serves: 8 to 10 servings
  • Butter, for Pan Greasing
  • 1 Lb. Elbow Macaroni
  • 8 Oz. Extra-Sharp Cheddar Cheese, Cut Into ½" Cubes (About 2 Cups)
  • 2 Tsp. Kosher Salt
  • ½ Tsp Freshly Ground Coarse Black Pepper
  • 2 Tbsp. Plus 1 Tsp. Flour
  • 1½ Tsp. Dry Mustard
  • ⅛ Tsp. Cayenne Pepper
  • ⅔ Cup Sour Cream
  • 2 Eggs, Beaten
  • 2 Cups Half-and-Half
  • 1 Cup Heavy Cream
  • 1 Small Onion, Grated
  • 3 Cloves Garlic, Very Finely Minced or Pressed
  • 1 Tsp Worcestershire Sauce
  • 2 Cups Grated Extra-Sharp Cheddar Cheese
  1. Heat oven to 350 degrees.
  2. Using butter, grease a 9" x 13" baking dish.
  3. Bring a large pot of salted water to boil.
  4. Add pasta and cook 3 minutes. Drain pasta and transfer to a large mixing bowl.
  5. Stir in the "cubed" cheese and set aside.
  6. In a separate large mixing bowl whisk to combine the salt, pepper, flour, mustard and cayenne.
  7. Add the sour cream and eggs and whisk until smooth.
  8. Whisk in the half-and-half, heavy cream, onions, garlic and Worcestershire sauce.
  9. Pour the creamy mixture over the reserved pasta mixture and stir to combine.
  10. Pour into the greased baking dish.
  11. Sprinkle the "grated" cheese evenly over the pasta.
  12. Bake 30 minutes until set.
  13. Cool for 10 minutes before serving.
  14. Enjoy!
Recipe by After Orange County at