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Mac ‘n Cheese Casserole

By Bobby Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20-25 mintutes

Servings: 6 to 8


  • 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.