Spicy Baked Macaroni & Cheese

The special trick to this decadent and indulgent macaroni and cheese is baking it. No whisking a roux, no worrying about burning the milk… basically there’s no elbow grease required for this family-friend dinner! You just put everything into the baking dish, kick your feet up, grab a glass of wine, and let your oven do all the work.

1 16 oz box elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed (or Monterey jack for non-spicy)
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions

View the full recipe at MyStirCrazyKitchen →