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.