Our new favorite version, it's really cheesy and crunchy on the top with a creamy interior.
14 oz whole-wheat pasta
8 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
4 ounces Monterey pepper jack cheese, cubed
2 tablespoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
2 cups skim milk
2 slices bread
1 tablespoon EVOO
Preheat oven to 350 degrees F.
Bring a pot of water to a boil, once boiling put in a small handful of salt and toss in the pasta. Boil until almost al dente. Drain and return to pot, stir in the cheese cubes and pour into a 9 x 13 baking dish.
In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, and milk. 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. Place the bread cubes on a small sheet pan and drizzle with EVOO - toss. Place in the oven for 10 minutes to toast until golden. Remove from oven and reserve.
After the mac and cheese has baked for 35 minutes, sprinkle the bread cubes on top and bake until golden brown, about 10 minutes more.
**Next time I may go without the cubed bread or instead use bread crumbs.