Sharp cheddar, white cheddar, and cream cheese make this cheese sauce ultra creamy, while hot sauce and Worcestershire sauce help round out the rich, cheesy flavors. This stovetop recipe will have you wondering why you ever enjoyed mac and cheese any other way.
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (Cholula brand recommended)
1 12 ounce can evaporated milk
2 large eggs
3 cups shredded sharp cheddar cheese
1 tablespoon cornstarch
1 pound uncooked cavatappi pasta
4 cups water
4 tablespoons unsalted butter
3 ounces cream cheese
6 white cheddar Mini Baybel cheese rounds, cut in half
freshly ground black pepper
How to Make It
Whisk together mustard, Worcestershire, hot sauce, evaporated milk, and eggs, in a bowl until combined. Set aside.
Combine shredded cheddar and cornstarch in a medium bowl; toss to coat. Set aside.
Place pasta in large saucepan on stovetop. Add 4 cups of water just to cover pasta; sprinkle with salt to taste. Bring to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until al dente and most of the liquid is absorbed.
Stir in butter and cream cheese until melted. Add milk mixture and shredded cheese mixture to pan; stir until all the cheese is melted and the mixture is thoroughly heated and creamy. Stir in cheese rounds until melted. Sprinkle with black pepper, and additional hot sauce if desired, to taste. Serve immediately.
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