Macaroni and Cheese Casserole

Name: Macaroni and Cheese Casserole
Yield: Serves 4 to 6
Cuisine: American
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)

15 comments

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.

SERVES4 to 6

TIME1½ hours, plus 20 minutes resting

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...

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