Macaroni & cheese Recipe #2

This is called Ultimate Macaroni and cheese and it's a copycat recipe from an Atlanta Georgia resturant called The Horseradish Grill. It was good, I uppped the cayenne to 1/4 tsp and used heavy whipping cream and fat free 1/2 & 1/2... hey it's what I had in the frig.

There was 3 Yummy's, 1 didn't like the texture and 3 it's good but no the best. Doesn't reheat well but when fresh out of the oven it's very smooth and creamy.

Ingredients
1 3/4 cups small elbow macaroni
1 1/4 cups extra-sharp cheddar cheese, cubed (5 oz.)
2 2/3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon worcestershire sauce
1 1/4 cups packed extra-sharp cheddar cheese (5 oz. grated)
Directions
1 Preheat oven to 350. Lightly butter 9x13x2 inch glass baking dish. Cook macaroni in boiling salted water until tender but still firm to bite. Drain and transfer to prepared dish. Mix in cubed cheese.
2 Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to blend. Pour over macaroni mixture and stir to blend. Sprinkle grated cheese over.
3 Bake macaroni and cheese until just set around the edges but sauce is still liquid in center about 25 minutes. REmove from oven and let sit for 10 to 15 minutes before serving.