Macaroni and Cheese Casserole

Macaroni and Cheese Casserole
Macaroni and Cheese Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz (2 cups) elbow macaroni

  • salt and pepper

  • 8

    oz mild cheddar cheese, shredded (2 cups)

  • 2

    tsp cornstarch

  • 4

    Tbsp unsalted butter

  • 1/2

    cup panko bread crumbs

  • 1/2

    cup finely chopped onion

  • 3

    Tbsp all purpose flour

  • 2

    tsp dry mustard

  • 1/8

    tsp cayenne pepper

  • 2

    cups water

  • 1

    cup heavy cream

  • 2

    large eggs plus 1 large yolk, lightly beaten

  • 2

    tsp worcestershire sauce

  • 4

    oz sharp cheddar cheese, shredded (1 cup)

Directions

1. Adjust oven rack to upper middle position and heat oven to 375 degrees F. Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 Tbsp salt and cook for 5 minutes. Drain macaroni and set aside. Toss mild cheddar with cornstarch and set aside. 2. in now-empty saucepan, melt 1 Tbsp 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 Tbsp butter. Add onion and cook until beginning to soften, about 3 minutes. Stir in flour, mustard, 1/2 tsp salt, 3/4 tsp 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 par-cooked macaroni. Transfer macaroni and cheese to 8 inch square baking dish. Sprinkle with sharp cheddar cheese, then panic. Bake until well browned and set, 20-25 minutes. Let rest for 20 minutes and serve.

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