Macaroni & Cheese Casserole

 I already have 2 mac and cheese recipes posted. But, when you see a recipe for mac and cheese that boasts “so easy you don’t even have to boil the pasta,” YOU MAKE IT.

In 75 minutes, you can have delicious mac and cheese. With working from home during COVID, that makes it a weeknight dinner, for sure

Macaroni & Cheese Casserole
from America’s Test Kitchen

8oz sharp cheddar cheese, shredded (2 cups), divided
4oz American cheese, shredded (1 cup)
4t cornstarch, divided
8oz (2 cups) elbow macaroni
1c heavy cream
2c water
2 large eggs
2t Dijon mustard
2t hot sauce
2t Worcestershire sauce
1/2t salt
1/2t pepper

1. Pre-heat oven to 400 degrees.

2. Toss 4oz cheddar, 8oz American cheese, & 2t cornstarch in a bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe baking dish.

3. Whisk cream & remaining 2t cornstarch together 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.

4. Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4oz cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150-160 degrees, about 15 minutes.

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