Macaroni and Cheese Casserole

By á-8559

Cook's Country Magazine

Ingredients

• 8 oz. (2 cups) elbow macaroni (Barilla Elbows suggested)
• salt and pepper
• 8 oz. mild cheddar cheese, shredded
• 2 t cornstarch
• 4 T unsalted butter
• 1/2 c panko bread crumbs
• 1/2 c chopped onion
• 3 T flour
• 2 t dry mustard
• 1 / t cayenne pepper
• 2 c water
• 1 c heavy cream
• 2 large eggs plus 1 large yolk, lightly beaten
• 2 t Worcestershire sauce
• 1 cup sharp cheddar cheese, shredded

Preparation

Step 1

Heat oven to 375°. Cook macaroni with salt and pepper and drain. Toss mild cheddar with cornstarch and set aside.
Melt 1 T butter and add panko and cook until golden about 4 minutes. Transfer to bowl and reserve.
Return saucepan and melt remaining 3 T butter. Add onion until soften and stir in flour, mustard, 1/2 t salt, 3/4 t pepper, cayenne,....cook until fragrant, about a minute. Whisk in water and cream and bring to a boil. Simmer until thickened about 5 minutes.
Remove cream sauce from heat and whisk in mild cheddar cornstarch mixture until melted. Whisk in eggs, yolk, and Worcestershire. Stir in par cooked macaroni. Transfer all to baking dish and sprinkle with sharp cheddar cheese, then panko. Bake until browned and set, 20-25 minutes. Let rest for 20 minutes before serving.