Ingredients
- 2 cups elbow pasta
8 ounces Cheddar cheese, shredded
8 ounces Monterey pepper jack cheese, shredded
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
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
8 oz. shredded Cheddar.
4 slices bread into crouton-sized squares.
1 tablespoon butter
Description
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