Macaroni and Cheese Casserole

From Cook's Country | June/July 2012

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 set, leading to overcooked edges. Trading some of the… read more

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.

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Serves 4 to 6

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.

Ingredients

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