Ingredients

The following ingredients have 6 Servings
  • 1 pound macaroni
  • shells or elbow pasta
  • Salt
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • ½ teaspoon ground cayenne pepper
  • About 1 teaspoon white pepper
  • Freshly grated nutmeg
  • to taste (about ⅛ teaspoon)
  • 1 tablespoon Worcestershire sauce
  • 2 cups whole milk
  • ½ cup chicken or beef stock
  • 1 egg
  • beaten
  • 1 cup sour cream
  • 1 pound sharp white cheddar cheese
  • shredded
  • ¼ cup prepared horseradish (Rach's go-to is Gold's)
  • 2 cups coarsely crushed saltine crackers

Instruction

  • Bring a pot of water to boil for pasta
  • Salt water and cook pasta 5 minutes, drain, run under cold water to shock, allow pasta to drain again
  • In a saucepot or large skillet, melt butter over medium to medium-high heat
  • Add flour, spices and whisk, add Worcestershire, milk and stock, and allow sauce to thicken a bit
  • Whisk up egg and add a ladle of the sauce to the egg, temper it and add back to sauce
  • Stir in sour cream, reduce heat to low, stir in cheese, remove from heat and add horseradish
  • Combine pasta with cheese sauce and mix-ins of choice
  • Place in casserole dish, top with crackers, and bake in a 350˚F oven 30 minutes or until brown and bubbly
  • Dress the casserole with toppings of choice