| | Directions | | Preheat oven to 350°. In a large bowl, combine pasta, and cubed cheeses. Pour into a 2 qt. baking dish. In another bowl, combine sauce ingredients (except for shredded cheese), mixing well. Pour sauce over pasta and top with shredded cheddar cheese. Bake uncovered for 35 minutes. Meanwhile, in skillet melt butter, toast bread until golden. Sprinkle bread cubes on top of pasta and bake an additional 10 minutes. |
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| Ingredients | | - |  | 2 cups elbow pasta, cooked al dente |
| - | | 8 ounces cheddar cheese, cubed |
| - | | 8 ounces Monterey pepper jack cheese, cubed |
| - | | Sauce |
| - | | 2 teaspoons flour |
| - | | 1/2 teaspoon 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 egg, beaten (large) |
| - | | 1 cup heavy cream |
| - | | 1 cup half and half |
| - | | 8 ounces cheddar cheese, shredded |
| - | | Topping |
| - | | 1 tablespoon butter |
| - | | 4 slices bread, cut into bite-size pieces |
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