Name: Vaughn's Creamy Macaroni and Cheese
Yield: 6
Ingredients: 2 tablespoons unsalted butter; 1 cup full-fat sour cream; 2 cups milk (not skim); 1½ teaspoon dry mustard; Pinch of ground cayenne; Pinch of ground nutmeg; 1 teaspoon kosher salt; ½ teaspoon black pepper; 6 ounces sharp or extra-sharp Cheddar, grated; 12 ounces American cheese (such as Velveeta), grated; ½ pound fusilli, uncooked

Vaughn's Creamy Macaroni and Cheese

Tags: Dinner Pasta

Yield: 6

Ingredients

2 tablespoons unsalted butter
1 cup full-fat sour cream
2 cups milk (not skim)
1½ teaspoon dry mustard
Pinch of ground cayenne
Pinch of ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
6 ounces sharp or extra-sharp Cheddar, grated
12 ounces American cheese (such as Velveeta), grated
½ pound fusilli, uncooked

Steps

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
In a blender, purée sour cream, milk, mustard, cayenne, nutmeg, salt, and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining cheeses, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Notes

Try 1 tsp ground annatto instead of mustard