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.
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.
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