Ingredients
- 10 ounces cavatappi pasta, dry
- 1 cup sharp white cheddar cheese
- 1 cup swiss cheese (I used Grueyere)
- 8 ounces white cheese, cubed (American)
- 1 tablespoon sweet onion, minced
- 1 1/2 cups half-and-half
- 1 (12 ounce) can evaporated milk
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup corn, flake crumbs
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