Macaroni and Cheese Casserole

By Patlynn

Unlike standard, saucy, béchamel-based macaroni and cheese, Southern-style macaroni and cheese is made with a cold custard, and bakes into a nearly sliceable casserole. Starting with cold custard required long baking to get the center to set, leading to overcooked edges. Trading some of the whole eggs for a yolk made the custard more resilient, and starting with a hot custard reduced the baking time, meaning less chance for the edges to overcook. For the best cheese flavor and texture, we use easy-melting mild cheddar in the custard, reserving the sharp stuff for the top.

Ingredients

• 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.
• 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)

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.


Mac and Cheese Meets Eggs


Most mac and cheese casseroles have four eggs. We use two eggs and one yolk for our casserole, making it less prone to scramble; egg whites curdle at a lower temperature than yolks. Also, the more dilute the egg proteins are in proportion to the liquid in the casserole, the less likely they are to scramble.