Macaroni and Cheese Casserole

Name: Macaroni and Cheese Casserole
Yield: Serves 4 to 6
Cuisine: US & Canada
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)

Main Courses
US & Canada
Pasta, Grains, Rice & Beans
Eggs & Dairy
Pasta
Cheese
Casseroles
Holiday
4th of July
Thanksgiving
Easter

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.

SERVES 4 to 6

TIME 1½ hours, plus 20 minutes resting

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