Ingredients
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12 oz elbow macaroni
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8 oz sharp yellow Cheddar
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4 oz Monterey Jack cheese
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2 cups diced ham
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2 tbsp all-purpose flour
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2 tsp mustard powder
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2 tsp onion powder
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2 large eggs
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2/3 cup sour cream
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2 cups whole milk
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3/4 tsp salt
Steps
1
Preheat oven to 350°F. Cook the macaroni for half the time of package directions.
2
Meanwhile, into a large bowl, coarsely grate the Cheddar and Monterey Jack cheeses, reserving 1 cup for topping. Stir in drained macaroni and ham. Transfer to 2½-qt baking dish.
3
In a medium bowl, whisk the flour, mustard powder, onion powder, and eggs together. Whisk in the sour cream, milk, and ¾ tsp salt. Season with black pepper. Pour over macaroni in baking dish. Stir to combine. Top with reserved grated cheeses.
4
Bake 30 min., until bubbly and custard is set. Let stand 10 min. before serving.
Tips
For a golden brown top, use a broiler-safe baking dish and broil for 2‒3 min. after baking. Garnish with chopped chives.
