Thanksgiving Sides

Since we will have two sets of our kids here for Thanksgiving, I thought I would ask each of them what dish would they want that says, “Thanksgiving” to them. I won’t do that again. Some of the reply’s were fried chicken tenders, mac & cheese, Coke Salad and stuffed jalapeños. Since macaroni and cheese was requested, I began to look for a good recipe and find it I did…In Cook’s Country magazine. So instead of just having a box of Kraft mac & cheese, I think I will treat them to a special dish of gourmet mac! Maybe it will make them want to come back again soon.

8 oz (2 cups) elbow macaroni
salt and pepper
8 oz mild cheddar cheese, shredded (2 cups)
2 teas cornstarch
4 tables unsalted butter
1/2 cup panko bread crumbs
1/2 cup finely chopped onion
3 tables all purpose flour
2 teas dry mustard
1/8 teas cayenne pepper
2 cups water
1 cup heavy cream
2 large eggs plus 1 large egg yolk (slightly beaten)
2 teas Worcestershire sauce
4 oz sharp cheddar cheese, shredded (1 cup)

Adjust oven rack to upper middle position and heat to 375
Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 teas salt and cook for 5 minutes. Drain and set aside. Toss milk cheddar with cornstarch in a bowl and set aside.
In now empty saucepan, melt 1 tables butter over medium low heat. Add panko crumbs and stir, cooking until golden, about 4 minutes. Transfer to bowl and reserve.
Return saucepan to heat and melt remaining 3 tables butter. Add onion and cook until beginning to soften, about 3 mins.
Stir in flour, mustard, 1/2 teas salt, 3/4 teas 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.
Remove cream sauce from heat and whisk in mid cheddar-cornstarch mixture until melted. Whisk in eggs, yolk, Worcestershire. Stir in precooked macaroni. Transfer macaroni mixture to 8″ square baking dish. Sprinkle with sharp cheddar cheese, then panko crumbs. Bake until well browned and set, 20-25 minutes. Let rest for 15 minutes. Serve warm.

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