Name: Easy Macaroni and Cheese Casserole
Total time: 1 h 55 min
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

Why This Recipe Works

We wanted a recipe for an easy macaroni and cheese casserole that would call for simply adding uncooked macaroni to a baking dish, pouring over a no-cook sauce, and baking. After some trial and error we found that a sauce made from heavy cream, eggs, and water ensured that the casserole was rich and set but also had enough water for the pasta to cook through. Sharp cheddar provided intense, cheesy flavor while shredded American cheese kept the sauce creamy and silky (American cheese has stabilizers that help hold sauces together). Tossing the shredded cheeses with cornstarch helped the sauce stay thick and discouraged separation. To bump up the flavor, we added three powerhouse ingredients: Dijon mustard, Worcestershire sauce, and hot sauce. After cooking, a full 25-minute rest before serving gave the casserole a chance to set up.

Before You Begin

Note that the macaroni has not been cooked when it's combined with the cheeses and cornstarch in step 1 of the recipe. For the best results, ask for a 4-ounce block of American cheese at the deli counter and shred it on the large holes of a box grater yourself. We developed this recipe using a ceramic baking dish. If you choose to use a metal baking pan, reduce the cooking time in step 2 to 25 minutes.

Instructions

Adjust oven rack 6 inches from broiler element and heat oven to 400 degrees. Toss 4 ounces 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.

Whisk cream and remaining 2 teaspoons 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.

Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4 ounces 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.

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