Macaroni & Cheese

Ingredients

• 8 ounces sharp cheddar cheese, shredded (2 cups), divided
• 4 ounces American cheese, shredded (1 cup)
• 4 teaspoons cornstarch, divided
• 8 ounces (2 cups) elbow macaroni
• 1 cup heavy cream
• 2 cups water
• 2 large eggs
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon table salt
• 1/2 teaspoon pepper

  Instructions

  1. Adjust oven rack 6 inches from broiler element and heat oven to 400 degrees. Toss 1 cup cheddar, American cheese, and 2 teaspoons cornstarch together in bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe 8-inch square baking dish.

1. Whisk cream and remaining 2 teaspoons cornstarch in now-empty bowl until cornstarch is dissolved. Whisk in water, eggs, mustard, hot sauce, Worcestershire, salt, and pepper until fully combined. Pour cream mixture over macaroni mixture in dish. Cover with aluminum foil and bake for 30 minutes.

2. Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 1 cup cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150 to 160 degrees, about 15 minutes.

3. Broil until top of casserole is spotty brown, about 2 minutes. Let rest on wire rack for 25 minutes. Serve.

Notes

• From ATK Blue, page 240