Improve any macaroni and cheese recipe.
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Whenever I make macaroni and cheese for a family gathering or social event people often ask me for the recipe. It’s hard to make a bad macaroni and cheese. Pasta + cheese + butter is usually a hit no matter how it comes together. That said I do consider myself a bit of a connoisseur. There’s one surprising ingredient I always add to my macaroni and cheese that takes it from good to great: Dijon mustard.
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I find that when I share the recipe people seem unimpressed by the large amounts of cheese I use but a little surprised by the mustard. I get it it’s a relatively assertive flavor that doesn’t seem to pair well with melted cheese but the acidity in the mustard helps cut through the richness. And just as Dijon mustard thickens a vinaigrette I think it helps stabilize the cheese sauce as it bakes preventing it from curdling. No one wants a messy greasy mac and cheese.
