CC Macaroni and Cheese Casserole

By lorik

The macaroni will still be firm after cooking according to the directions in step 1 (it will finish cooking in the oven). Barilla Elbows won the test kitchen's taste test of elbow macaroni.

Ingredients

• 8 ounces (2 cups) elbow macaroni
• Salt and pepper
• 8 ounces mild cheddar cheese, shredded (2 cups)
• 2 teaspoons cornstarch
• 4 tablespoons unsalted butter
• 1/2 cup panko bread crumbs
• 1/2 cup finely chopped onion
• 3 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 1/8 teaspoon cayenne pepper
• 2 cups water
• 1 cup heavy cream
• 2 large eggs plus 1 large yolk, lightly beaten
• 2 teaspoons Worcestershire sauce
• 4 ounces sharp cheddar cheese, shredded (1 cup)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 tablespoon salt and cook for 5 minutes. Drain macaroni; set aside. Toss mild cheddar with cornstarch; set aside.

2. In now-empty saucepan, melt 1 tablespoon butter over medium-low heat. Add panko and cook, stirring constantly, until golden, about 4 minutes. Transfer to bowl and reserve.

3. Return saucepan to medium heat and melt remaining 3 tablespoons butter. Add onion and cook until beginning to soften, about 3 minutes. Stir in flour, mustard, ½ teaspoon salt, ¾ teaspoon pepper, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Whisk in water and cream and bring to boil. Reduce heat to medium-low. Simmer until thickened, about 5 minutes.

4. Remove cream sauce from heat and whisk in mild cheddar–cornstarch mixture until melted. Whisk in eggs, yolk, and Worcestershire. Stir in parcooked macaroni. Transfer macaroni and cheese to 8-inch square baking dish. Sprinkle with sharp cheddar cheese, then panko. Bake until well browned and set, 20 to 25 minutes. Let rest for 20 -minutes. Serve.