Where Flours Bloom

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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)

Instructions

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…

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