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Ingredients

• Servings: 6
• * 2 cup elbow pasta, cooked until almost al dente
• * 16 ounce Cheddar cheese, 1/2 cubed, 1/2 shredded
• * 8 ounce Monterey pepper jack cheese, cubed
• * 2 teaspoon all-purpose flour
• * 1/2 teaspoon teaspoons salt
• * 1/2 teaspoon teaspoon freshly ground black pepper
• * 1/2 teaspoon cayenne pepper
• * 1/2 teaspoon dry mustard
• * 1/2 teaspoon freshly ground nutmeg
• * 4 tablespoon sour cream
• * 1 item large egg, beaten
• * 1 cup cup heavy cream
• * 1 cup half-and-half
• * 4 item slices bread
• * 1 tablespoon butter

Description

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