INGREDIENTS
8 oz
hollow pasta, preferably elbow macaroni
1
1⁄2 tsp. kosher salt, plus more to taste
Butter, for greasing
2 tbsp
plus 1 tsp. flour
7 oz
extra-sharp cheddar, cut into 1⁄2" cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
1
1⁄2 tsp. dry mustard
1
⁄4 tsp. freshly ground black pepper
1
⁄4 tsp. freshly grated nutmeg
2
⁄3 cup sour cream
2
eggs, lightly beaten
1
⁄8 tsp. cayenne pepper
1
1⁄2 cups half-and-half
1
1⁄2 cups heavy cream
1 tsp
Worcestershire
1
⁄3 cup grated onion