A delicious change from the box! This recipe was adapted from Cook’s Country. Their recipe had a Panko topping that I left off. Enjoy!
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 tablespoon finely chopped onion
3 tablespoons all-purpose flour
1 teaspoon 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)
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 tablespoon salt and cook for 5 minutes. Drain macaroni; set aside. Toss mild cheddar with cornstarch; set aside.
2. Return saucepan to medium heat and melt remaining 3 tablespoons butter. Add onion and cook until beginning to soften, about 3 minutes. Stir in flour, mustard, ½ teaspoon salt, ¾ teaspoon pepper, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Whisk in water and cream and bring to boil. Reduce heat to medium-low. Simmer until thickened, about 5 minutes.
3. Remove cream sauce from heat and whisk in mild cheddar–cornstarch mixture until melted. Whisk in eggs, yolk, and Worcestershire. Stir in parcooked macaroni. Transfer macaroni and cheese to 8-inch square baking dish. Sprinkle with sharp cheddar cheese. Bake until well browned and set, 20 to 25 minutes. Let rest for 20 -minutes. Serve.