Whenever I make mac and cheese for a family gathering or social event, people often ask me for the recipe. It’s hard to make bad mac and cheese. Pasta + cheese + butter is usually a win, no matter how it comes together. That said, I consider myself a bit of an expert. There’s one amazing ingredient I always add to my mac and cheese that takes it from good to great: Dijon mustard.
I notice that when I share the recipe, people seem unfazed by the copious amounts of cheese I use, but are a little put off by the mustard. I get it, it’s a relatively strong flavor that doesn’t quite fit with the melted cheese, but the acidity in the mustard helps cut through the richness. Also, absolutely love it Dijon mustard adds a vinaigrette.I think it helps keep the cheese sauce stable while cooking so it doesn’t curdle. No one wants crumbly and greasy mac and cheese.
Dijon mustard originated in a town in the Burgundy region of France and is known for its unique flavor that is achieved by using dry white wine. Unlike the heavy bite of vinegar Yellow mustardDijon is a little lighter and less sweet. When added to mac and cheese, Dijon doesn’t make the cheese sauce taste like mustard, it just balances things out and brings out the flavor of the cheese. It’s like when you add in coffee. Chocolate cakewhich makes the cake not taste like coffee. This makes it taste more chocolatey.
How to Add Dijon Mustard to Your Mac and Cheese
Most cheeses contain a ton of salt, so you don’t need to go overboard with it – a teaspoon of kosher salt (or half a teaspoon) for a pound of cheese is enough. In addition to salt, you need to make sure the sauce is full of flavor. That’s where Dijon mustard comes in.
When the shredded cheese goes in, I add a tablespoon of Dijon mustard. béchamel (a mixture of butter, flour, and milk). If you’re in doubt, start with two tablespoons of Dijon and add more to taste after all the cheese has melted into the sauce.
A few drops of hot sauce or cayenne pepper and a pinch of nutmeg also helps. These additions will help you add dimension beyond just cheese and salt.
3 Mac and Cheese Recipes I Always Follow
Now that I’ve hopefully convinced you to add a little Dijon to your next batch of mac and cheese, I leave you with three simple tips to make it perfect every time:
- Use a good mix of cheeses.: When assembling the perfect mac and cheese, think of it a bit like a good cheese board: you want something sharp, something creamy, something salty and something nutty. I like to use mostly cheddar with some gruyere, parmigiano reggiano, and fontina or mascarpone thrown in for good measure.
- Butter is your friend.: Now is not the time to shy away from butter—don’t use less than the recipe calls for or replace it with olive oil. And if you want to add breadcrumbs to your mac and cheese, toss them in the butter first. Then get extra fancy and add some fresh thyme or oregano too.
- Just say no to elbows.: There’s a time and place for every shape of pasta — skip the elbows when making mac and cheese. Because they are so small, they tend to overripe and turn into radishes. I prefer larger pasta shapes where the cheese sauce can get into every nook and cranny. Cavatappi is my favorite. It holds its shape without becoming mushy when baked.