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Mac & Cheese

from Ezra Pound Cake

Ingredients

  • 1 cup elbow macaroni
  • ½ cup extra-sharp cheddar cheese cut into ½-inch cubes
  • 2 tablespoons flour
  • ¾ teaspoon salt
  • ¾ teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon freshly grated nutmeg
  • ⅔ cup plain yogurt
  • 1 egg lightly beaten
  • ¼ cup grated onion loosely packed
  • ¾ cup heavy cream
  • ½ teaspoon Worcestershire sauce
  • ½ cup grated extra-sharp cheddar cheese
  • ½ cup panko bread crumbs

Instructions

  1. Preheat the oven to 350 degrees F. Butter a baking dish
  2. Cook the macaroni according to the package directions. Drain, and transfer to the baking dish. Mix in the cubed cheddar cheese.
  3. In a medium bowl, mix the flour, salt, dry mustard, pepper, cayenne pepper and nutmeg. Add the yogurt, followed by the egg, and whisk to blend. Stir in the onion, cream and Worcestershire sauce. Pour this custard over the macaroni and cubed cheese, and stir to blend.
  4. Mix grated cheese and panko bread crumbs together. Sprinkle evenly over the surface of the custard.
  5. Bake until the custard is set around the edges of the dish but still a bit loose in the center, about 30 minutes. Remove from the oven, and cool for 10 minutes.