The addition of Dijon mustard takes mac and cheese—the supreme comfort dish—into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes.
Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half.
This recipe was featured as part of our DIY TV Dinners story.
- Yield: 6 to 8 servings
- Difficulty: Easy
- Total: 15 mins
- Active: 10 mins
- 1 1/2 pounds elbow macaroni pasta
- 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)
- 2 cups half-and-half
- 4 tablespoons unsalted butter (1/2 stick)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon hot sauce, such as Tabasco
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions.
- Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
Beverage pairing: Laurent-Perrier Brut L-P Champagne, France. It might seem garish to put Champagne with mac ’n’ cheese, but in this case the high-low pairing works quite well. The tangy tastes from the cheddar, Dijon mustard, and Tabasco are matched by the Champagne’s briskness, while the bubbles contrast nicely with the dish’s richness.