The problem with all of our previous mac and cheese recipes is that they contained mustard, dry mustard and every other incarnation of mustard. We don’t mind mustard, it’s not necessarily the first condiment we reach for, but we don’t mind it. However, in every recipe we tried, the mustard flavor over powered the entire dish. With every following recipe, we cut down on the use of mustard/dry mustard/or the other, until we left it out. Once it was left out, the dish tasted like it was missing something. And a missing layer of flavor is not subtle.
After scouring the internet for a mustard-less recipe, we landed on this one. Turns out, we can thank William-Sonoma for this cheesy gem. As you can see from our photos, this makes A LOT. While we refrigerated the leftovers and continued to eat it for the rest of the week, it was not as good as eating it the same day. So if you can, save this recipe for a multiple person dinner party or family dinner. This way, most of it will be eaten – if not all of it.
What did you think? Do you have a mustard-less mac and cheese recipe? Comment below and tell us about it!
