Normally this is made with Velveeta, but my husband and I prefer it with American cheese, sliced fresh at the deli counter. Topped with fresh cooked bacon and green onion, a family touch, it makes for a hearty super that's great left over. This is more of a casserole to be cut in squares, than super creamy traditional mac and cheese and quickly became a family favorite.
8 ounces macaroni
8 ounces American cheese
2 Tablespoons unsalted butter
2 Tablepoons plus 2 teaspoon flour
1 1/2 teaspoon Janes Krazy Mixed up Salt (or salt mixture which includes a little garlic or onion salt and herbs)
1/4 heaping teaspoon crushed garlic
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper
1/4 teaspoon plus 1 pinch nutmeg
1/4 teaspoon cayenne pepper
2 large eggs, beaten
2/3 cup sour cream (not the "lite" version)
3 cups half and half or a mixture of half and half and whipping cream
half of a small onion, finely chopped
1 teaspoon Worcestershire sauce
2 cups grated cheddar (grate your own, the pre shredded stuff has fillers and stabilizers that do change how good it turns out.
8 slices bacon.
4 sprigs of green onion chopped
Preheat oven to 350 F.
Mix all of the spices and the garlic and set aside.
In a cast iron skillet, melt the butter over medium high heat. Whisk in the flour, stirring to so it doesn't brown too much. Stir in half and half and cook, whisking briskly to incorporate the flour, making sure it doesn't come to a boil, for 6-7 minutes. Remove from heat and add in American cheese, stirring until cheese is melted.
Let cool while you cook the macaroni for 4-5 minutes ONLY (do not cook it all the way) and drain, fry the bacon, and chop the sweet and green onion.
Into the cooled milk mixture, whisk in the eggs (that you've already whisked in a bowl) and the spices, sweet onion, and Worcestershire sauce.
Put the macaroni in a buttered 13 x 9 pan, pour the milk mixture over the top. Give it a stir then top with 2 cups of the grated sharp cheddar, bacon and green onions. Bake uncovered for 30-35 minutes. The edges should be firm and starting to brown, with the center still a big jiggly (it will finish cooking as you let it sit 10 minutes).
Cut into squares and serve.