Mac & Cheese with Egg Corn Sauce
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2 celbow macaroni
2 cwhole milk
1 Tbspcorn starch
1canned cream style corn (14.75 oz)
1 1/2 cshredded cheddar cheese
How to Make Mac & Cheese with Egg Corn Sauce
- Cook macaroni in a saucepan followed by the direction of the package and drain.
- 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.
- In a small bowl, combine corn starch and water, mix well then add to the saucepan. Turn off the heat and stir gently.
- 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.