Mac ‘n Cheese Casserole
By Bobby DeenJUMP TO RECIPE
- 8 ounces elbow macaroni
- 1 tablespoon salt plus ½ teaspoon
- ¾ teaspoon black pepper
- 8 ounces mild cheddar cheese, shredded
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter, divided
- ½ cup panko bread crumbs
- ½ cup finely chopped onion
- 3 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- ⅛ teaspoon cayenne pepper
- 2 cups water
- 1 cup heavy cream
- 2 eggs plus 1 yolk, beaten
- 2 teaspoons Worcestershire sauce
- 1 cup sharp cheddar cheese, shredded
Preheat oven to 375˚F.
Boil 4 quarts water, add macaroni and 1 tablespoon salt, and cook for 5 minutes. Drain, then set aside.
In same (now empty) sauce pan, melt 1 tablespoon butter, add panko breadcrumbs, and cook, stirring constantly for 4 minutes, until golden brown. Transfer to a bowl, and reserve them for topping.
In a bowl, mix together mild cheddar and cornstarch, ensuring the cheese is evenly coated in the cornstarch.
Return saucepan to medium and melt remaining butter, add onion, and cook for 3 minutes, until soft. Stir in the flour, dry mustard, the ½ teaspoon salt, pepper, and cayenne. Cook, while stirring, about 1 minute.
Whisk in the 2 cups water and 1 cup cream and bring to a boil. Reduce heat to medium-low and cook until thick, about 5 minutes.
Remove cream sauce from heat, and whisk in cheddar & cornstarch mixture until melted. Whisk in eggs and yolk and Worcestershire sauce; then, stir in par-cooked macaroni noodles.
Transfer to baking dish, sprinkle with sharp cheddar, and top with panko. Bake for 20-25 minutes or until browned.
Let rest for 15 to 20 minutes before serving.