what's cooking wednesdays: the trailer park edition

after a brief hiatus, i am actually cooking again tonight. back story: one of my besties is getting married in a little over a month, so we are trying to spend as much single-gal time together as possible. her fiancee is out of town for work this week, so tonight we are taking over the house. on the menu? hot dogs. homemade macaroni and cheese. vino. yes, you read that correctly. we were at the pool on sunday talking about foods we have been craving and this is what we came up with. i can feel your judgment. i can't say i blame you, but i don't care. tonight is going to be deeeelicious.

this is not your run-of-the-mill boxed mac and cheese {no offense, kraft. you know i lived on easy mac my first year at THE university}. no, no, this is my all-time, hands down, knock your socks off favorite mac and cheese recipe. this comes courtesy of the horseradish grill restaurant in buckhead. whip up a batch for you and yours tonight. it is super easy {the same cannot be said for keeping out of the leftovers...}

horseradish grill's ultimate macaroni and cheese

ingredients:

1 3/4 cup elbow macaroni

5 oz. sharp cheddar cheese, cubed

1 tablespoon + 2 teaspoons flour

1 1/2 teaspoon salt

1 1/2 teaspoon dry mustard

1/4 teaspoon ground pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly grated nutmeg

1 1/3 cup half-and-half

1 1/3 cup whipping cream

2/3 cup sour cream

2 large eggs

3/4 teaspoon worcestershire sauce

5 oz. sharp cheddar cheese, grated

preheat oven to 350. lightly butter 9x13x2 glass baking dish. cook macaroni to al dente. drain. transfer to dish. mix in cubed cheese. whisk flour, salt, mustard, peppers, and nutmeg in medium bowl until no lumps remain. gradually whisk in half and half, then whipping cream, then sour cream. add eggs and worcestershire sauce; whisk to blend. pour over macaroni; stir to blend. sprinkle with grated cheese. bake 25 minutes {it will be jiggly, as this is a custard-based recipe}. watch waistline expand.