I did all the prep work at home and then finished it off at my son and daughter in law's home. Needless to say with all the festivities, and commotion of family, there is no photo of the finished dish, but trust me, it was heavenly.
- 2 cups elbow pasta, cooked until almost al dente
- 8 ounces Tillamook sharp Cheddar, 1/2 cubed, 1/2 shredded
- 8 ounces swiss cheese, cubed
- 8 ounces Monterey pepper jack cheese, cubed
- 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 plain greek yogurt
- 1 large egg, beaten
- 1/2 cup almond milk
- 11/2 cup half-and-half
- 4 slices bread
- 3 tablespoon butter
- Special equipment: 2-quart baking dish
Preheat the oven to 350 degrees F.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the yogurt, egg,milk and,half-and-half . Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Now I have to admit. I'm not one who likes things overly spicy. Having children for dinner meant spicy wasn't going to cut it either. Let me assure you this dish is full of flavor, but isn't spicy hot.
I've made this recipe numerous times, and it's always a big hit. I use whatever blend of cheeses I have on hand, so mix it up a bit to your taste. On this night I used left over hoagie rolls from our tailgate party. Use whatever you have on hand.