Mac and Cheese - best ever

3 1/2 cups large elbow macaroni, uncooked
10 ounces Velveeta cheese cut in cubes
10 ounces white Vermont cheddar cut in cubes
15 ounces Gruyere cheese, shredded
1 cup jack and cheddar cheese combined, shredded
4 ounces cream cheese at room temperature
2/3 cup sour cream
1 1/3 cup heavy cream
1 1/3 cup half and half
1 egg
2 2/3 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
4 tablespoons plain flour

Grease 13x9 nonstick metal baking pan with butter. Preheat oven to 350. Prepare macaroni according to package directions. Drain pasta well and pour into the baking pan.

In a large mixing bowl, add heavy cream, half and half and sour cream. Break the cream cheese into little bits. Add egg, flour, Worcestershire, garlic and onion powder, dry mustard, cayenne pepper and nutmeg. Combine very well with a wire whisk until slightly lumpy.

Starting at the corners of the dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely). Sprinkle the Gruyere cheese evenly over the top. Pour the mixture on it, covering all areas. Gently shake the pan to make sure liquid is even. Push down and make little holes into areas of the mixture with your fingers to get some of the Gruyere down deeper below the surface.

Sprinkle the jack and cheddar combo over the mixture. Bake approximately 30 minutes. It will be creamy in the center and crusty on the top.

Makes 10 servings.