Ingredients

• 1 pound cavatappi or cellentini pasta
• 1 1/2 cups whole milk
• 1 1/2 cups chicken stock
• 1 teaspoon hot pepper sauce
• 2 teaspoons dijon mustard
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup cornstarch
• 3 ounces cheddar cheese, shredded
• 1 1/2 ounces gouda cheese, shredded
• 2 ounces pepper jack cheese, shredded
• 3 ounces havarti cheese, shredded
• 2 ounces cream cheese
• 1 1/2 ounces parmesan cheese

Instructions

In a 2-gallon stock pot, bring 1 1/2 gallons of water to a boil on a Wolf Burner and season with 2-3 teaspoons salt. When the water boils, add pasta and cook per package directions, 9-13 minutes to al dente.

In a 2-quart saucepan, bring chicken stock and milk to a simmer. Add the seasonings, dijon mustard, and pepper sauce.

Combine the cornstarch with a few tablespoons of water. When the milk mixture starts to boil, slowly whisk the cornstarch slurry into the milk to thicken the sauce. Once it has thickened, turn the heat off.

Add the cheeses, starting with the cream cheese, to the sauce pot. Stir until they are melted into the sauce and a smooth, creamy texture is reached.

Once the pasta has finished cooking, drain in a colander, reserving 1/4 cup of the starchy pasta water in case the sauce needs to be thinned out.

Add the sauce to the pasta and stir gently. Add just a little or all of it, depending on how saucy of a mac-n-cheese is desired. The sauce will seem thin at first but will thicken up as it cools.

Serve as a side dish, or as an entree with BBQ, pork belly, or vegetables on top.