Anthony Bourdain’s 1-Ingredient Upgrade for Better Mac and Cheese

There’s an almost 200-year-old condiment that I turn to every time I want to add big flavor to a dish with minimal effort. Whether using it to marinate hamburger meat or adding a few splashes to my homemade Caesar salad dressing, no one can ever guess the “secret” ingredient. Yet, I never thought to add it to mac and cheese—until I came across Anthony Bourdain’s recipe.

Because I wouldn’t say I like playing with people’s emotions—especially when food is involved—I won’t make you wait any longer before I reveal the revered ingredient.

It’s Worcestershire sauce.

While you may have been expecting something more exciting, I promise you that it does not disappoint.

Why You Should Add Worcestershire Sauce to Mac and Cheese

When added to mac and cheese, Worcestershire sauce’s slight sweetness enhances the savoriness of the cheese, giving it a delicate, smoky, and almost meaty flavor. In other words, it takes your family’s guarded recipe—or even your favorite frozen mac—to Michelin-star status (or close, anyway).

My go-to brand is Lea and Perrins (believed to be the first of its kind), but with more than one good Worcestershire sauce stocked on supermarket shelves, any brand you choose will deliver the distinctive umami flavor that makes it one of my most loved condiments.

If you haven’t tried Worcestershire sauce and are wondering what it tastes like, much less why you should add it to your mac and cheese, a quick look at the label will give you a better idea—at once savory, sweet, and tangy thanks to a brilliant blend of ingredients, including vinegar, molasses, anchovies, garlic, and tamarind.

How To Add Worcestershire Sauce to Mac and Cheese

You don’t have to make Bourdain’s decadent mac and cheese recipe, which boasts thinly sliced ham and four types of cheese, to try this upgrade. You can add Worcestershire sauce to a pre-made version (or your favorite mac and cheese recipe) and call it a day.

Add 1/2 to one teaspoon of Worcestershire sauce to any four-serving recipe while the cheese mixture is nice and hot, giving it a good stir.

If you do happen to find yourself up to the task of making homemade mac and cheese, roux and all, remember these words of wisdom imparted by the late chef: “Make sure you have both a whisk and a wooden spoon nearby,“ and “Do not let the mixture scorch.” Oui, Chef!