mac & cheese with egg corn sauce

Name: Mac & Cheese with Egg Corn Sauce
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 2 cup(s) elbow macaroni; 1/2 - medium onion; 1 tablespoon(s) butter; 2 cup(s) whole milk; 2 teaspoon(s) salt; 2 - eggs, beaten; 1 tablespoon(s) corn starch; 1 tablespoon(s) consommé; 1/4 cup(s) water; 1 - canned cream style corn (14.75 oz); 1 1/2 cup(s) shredded cheddar cheese

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Hidemi Walsh

Plainfield, IN

Updated on Sep 12, 2012

It is always fun to add somethning to spice up or to make more creamy, to add different texture. So I made fluffy and creamy egg sauce with eggs and creamy style corn since my husband loves anthing creamy.

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 4-6 serving(s)

Ingredients

2 cups elbow macaroni
1/2 - medium onion
1 tablespoon butter
2 cups whole milk
2 teaspoons salt
2 - eggs, beaten
1 tablespoon corn starch
1 tablespoon consommé
1/4 cup water
1 - canned cream style corn (14.75 oz)
1 1/2 cups shredded cheddar cheese

How To Make mac & cheese with egg corn sauce

Step 1

Cook macaroni in a saucepan followed by the direction of the package and drain.

Step 2

In the meantime, make sauce. Slice onion thinly. In a large saucepan, heat butter and sauté onion until tender. Add milk and just before the milk boils, reduce heat and add salt, consommé and cream corn. Stir well. Then add beaten eggs stirring constantly and simmer until eggs become fluffy.
Step 3

In a small bowl, combine corn starch and water, mix well then add to the saucepan. Turn off the heat and stir gently.
Step 4

In a lightly buttered baking dish (8”x8”) or casserole, put cooked macaroni, pour the egg corn sauce and sprinkle shredded cheddar cheese on top. Bake at 350 degrees F for 10 minutes.
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