Macaroni and Cheese Casserole

Ingredients:

• 2 cups of pasta, cooked almost to al dente
• 225 g cheddar cheese (1/2 diced, 1/2 coarsely grated)
• 225 g Colby Jack cheese, diced
• 225g hot pepper, diced Monterey Jack cheese
• 2 teaspoons of wheat flour
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp mustard powder
• 1/8 tsp. grated nutmeg
• 4 tbsp sour cream
• 1 beaten egg category CO
• 1 cup heavy cream
• 1 cup low-fat cream (10-12%)
• 1/4 tbsp. finely grated onion
• 4 slices of bread
• 1 tbsp (15 g) butter
• Additional equipment: 2-liter baking dish.

Preparation:

1. Preheat oven to 180°C.
   
   In a large bowl, combine the pasta and cheese cubes and place in a baking dish.
   
   In a large bowl, combine flour, salt, black pepper, cayenne pepper, mustard, and nutmeg. Add sour cream, egg, heavy cream, light cream, and chives. Spoon this mixture over the pasta and sprinkle with grated cheddar cheese. Bake, uncovered, until the top begins to brown, about 35 minutes.
2. Meanwhile, cut the bread into crouton-style squares. Melt the butter in a skillet over medium heat, add the bread cubes, and toast until golden brown. Sprinkle the croutons over the macaroni and cheese and bake until golden brown, about 10 more minutes.