BROOKE’S SAUCY GARLIC MAC & CHEESE

Cook pasta al dente. Reserve 1 cup pasta water, then drain. Do not rinse.

Melt butter and sauté garlic 30 to 60 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk and cream.

Add bouillon, Worcestershire and seasonings. Gently heat until slightly thickened. Stir in cream cheese.

Turn heat to LOW. Gradually melt in American cheese, followed by Colby Jack, stirring until smooth and glossy.

TASTE YOUR SAUCE BEFORE ADDING THE PASTA! Adjust those seasonings if needed.

Stir in cavatappi. Add a splash of reserved pasta water if you want it even saucier.

And that’s it. DO NOT BAKE IT. Straight from the stovetop to the bowl. Saucy, glossy and FINALLY the mac and cheese I’ve been trying to make for years.