Spicy Mac and Cheese

• 1 tablespoon unsalted butterbutter
• 4 slices white bread, cut into 1/2-inch squaresbread
• Kosher saltsalt
• 1 tablespoon unsalted butterbutter
• 8 ounces Cheddar cheese, shreddedcheddar
• 8 ounces Colby cheese, shreddedcolby
• 8 ounces pepper Jack cheese, shreddedpepper
• 2 cups elbow pasta, cooked until almost al dente
• 2 teaspoons all-purpose flourflour
• 1/2 teaspoon kosher saltsalt
• 1/2 teaspoon freshly ground black pepperpepper
• 1/2 teaspoon cayenne pepperpepper
• 1/2 teaspoon dry mustard powdermustard-powder
• 1/8 teaspoon grated nutmegnutmeg
• 1/4 cup sour creamsour-cream
• 1 egg, beatenegg
• 1/4 cup grated Vidalia or sweet oniononion
• 1 cup heavy creamheavy-cream
• 1 cup half-and-half

1. 01To make the croutons, melt the butter in a skillet over medium heat. Add the bread cubes and toast until light golden, 4 to 6 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt. Set aside.
2. 02To prepare the pasta, butter the bottom and sides of a 9 x 13-inch casserole dish. Preheat the oven to 350 degrees F. In a medium bowl, toss together the Cheddar, Colby, and Jack cheeses. Put the cooked pasta in a large bowl and add two-thirds of the blended cheese. Set aside.
3. 03To make the custard, in a large bowl, whisking between additions, mix together the flour, salt, black pepper, cayenne pepper, mustard, nutmeg, sour cream, egg, onion, heavy cream, and half-and-half. Pour the custard over the pasta mixture and toss to combine.
4. 04Pour the macaroni mixture into the prepared baking dish. Cover with the remaining cheese blend. Bake uncovered until the cheese is almost set and the top is just beginning to brown, about 35 minutes. Remove from the oven and sprinkle the croutons over the top. Return the dish to the oven and bake until golden brown, about 10 minutes more.

Calories

663 kcal

Protein

28 g

Fat

48 g

Saturated fat

29 g

Carbs

31 g

Fiber

2 g

Sugar

5 g

Sodium

635 mg

Cholesterol

164 mg

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