Cheese. Pasta. Milk. Butter. There's nothing (nothing) not to love about mac and cheese. But just when we thought it couldn't get any better, we discovered a surprising secret ingredient that proved us wrong.
It’s—wait for it—mustard.
We were skeptical at first, but after one bite we were sold. Whether you’re cooking macaroni from scratch or from a box, mix in a tablespoon of mustard while the liquid is still saucy. (Yellow, Dijon, grainy and powdered mustards all work.) Then let it set, serve and prepare to be wowed.
While you don’t get a strong mustardy taste, the acidity cuts the sometimes overwhelming creaminess of mac and cheese and rounds out its flavor. It also adds a slight tanginess that we’re not mad about.
