Baked macaroni and cheese

Bring heavily salted water to a boil for the pasta.

Heat two cups of whole milk and a cup of heavy cream in a sauce pan, being careful not to boil it.

Grate 400 g of extra sharp cheddar.

Melt four tablespoons of butter over medium, sprinkle in a quarter cup of all-purpose flour and whisk two to three minutes to make a roux.

Gradually add the milk and cream, stirring, until thickened and smooth - the recipe says two minutes, it took longer here.

Gradually whisk in about half the cheese until melted, keeping the heat low so it does not boil.

Whisk in 80 g of sour cream.

Season with a teaspoon of black pepper, two teaspoons of dry mustard powder, half a teaspoon of grated nutmeg, a quarter teaspoon of cayenne, two teaspoons of Worcestershire sauce and salt, then turn off the heat and cover.

Cook a pound of elbow pasta until al dente, about a minute less than the package instructions - about four to five minutes here.

Drain, rinsing with cold water to stop the cooking, then stir into the Mornay sauce.

Spoon into a greased baking dish and top with the remaining two and a half cups of cheddar.

Bake at 400 degrees F for 25 to 30 minutes until golden and bubbly.