INGREDIENTS
10 oz
cavatappi pasta
8 oz
cheese
1/2 cup
corn
3/4 tsp
dry mustard
12 oz
evaporated milk
1/4 tsp
ground pepper
1 1/2 cups
half n half
1/4 tsp
sea salt
1 cup
sharp cheddar cheese
1 tbsp
sweet onion
1 cup
swiss cheese
1 tbsp
unsalted butter
1 1/2 tsp
worcestershire sauce