Macaroni and Cheese Casserole
Appears in Cook's Country June/July 2012
With satisfying heft and bright flavor, this custard-based mac and cheese has lots going for it--as long as you can keep the eggs from scrambling.
WHY THIS RECIPE WORKS
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 se...