For week two of the Wednesday Mac and Cheese Challenge I made this recipe with an unusual ingredient, Worcestershire sauce. I got the idea for this mac and cheese after reading a recipe from Cooking Light magazine. My recipe is not light, but it is delicious. It even gets the Puppy Daddy seal of approval. You should try it soon.
Ingredients
8 oz macaroni
6 oz evaporated milk
4 oz cream cheese
8 oz sharp cheddar cheese
2 tsp Dijon mustard
2 TB Worcestershire sauce
1 tsp garlic, crushed
salt & pepper
Directions
Cook macaroni in boiling salted water according to package directions. In a medium sauce pan heat evaporated milk over medium heat. Add cream cheese and whisk until melted. Then add cheddar cheese, whisking until cheese is melted. Next add mustard, Worcestershire sauce, garlic, salt and pepper. Whisk until incorporated. Drain macaroni and add to cheese sauce. Toss to coat.
Thoughts?
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