I put mustard in dishes that should not have mustard in them. Mustard powder is great, but the real-deal condiment adds a great zing to just about everything, in my experience.
Taco meat? Add mustard. Tuna salad sandwiches? Let’s add some mustard. Hummus? Mustard. Clam chowder? Why not – where’s the mustard.
Did anyone else eat cheese and mustard sandwiches growing up? I never really missed the ham or turkey. I was after that sharp cheddar cheese and French’s Yellow Mustard combo, with so much mustard it would ooze out the edges and seep through the holes in the bread if you pressed down on the sandwich.
The addition of yellow mustard and Dijon mustard to your typical tabletop mac and cheese did not disappoint – and it gave me validation to continue with my bizarre food experiments. I had been adding mustard powder to most of my stovetop macs, but the condiment adds a “what did you put in this?” mystery flavor that’s difficult to put your finger on.
Stovetop mac, if you haven’t made it before, can and should be a staple food in your household. Yes, even if you are kid-less. Admit that you want it – it’s OK, we all do.
Kraft Macaroni and Cheese is perfect in every way an iconic American staple food can be perfect. But you’re getting so much extra oomph mixing whatever yummy cheese you have on-hand in your fridge to your favorite short pasta, adding some milk or cream, and seasoning the gooey mixture to your heart’s content. Just make sure you’re adding some of the processed stuff – Kraft American Cheese Singles or Velveeta – I will arrest you if you don’t.
“Pardon me sir – do you have any Grey Poupon?”
I N G R E D I E N T S
Serves 2 to 4, depending on appetites.
- 1 box short pasta
- 2 cups grated sharp cheddar cheese, of your choosing
- 10 Kraft American Cheese Singles
- 3 tablespoons butter, salted or unsalted
- 3 tablespoons yellow mustard, of your choosing
- 2 tablespoons Dijon mustard, of your choosing
- 3 / 4 cup half & half
- 1 cup reserved cooking liquid from the pasta
- 1 teaspoon salt
- 1 teaspoon black pepper
D I R E C T I O N S
- Boil a pot of water, cooking the pasta al dente according to package instructions. Reserve a cup of the cooking liquid before straining.
- In the same pot, add the butter, half & half, both mustards, salt and pepper. Immediately return the pasta to the pot.
- With the pot on low heat, add the cheeses and stir until the cheese and butter melts completely. Begin to stir in the cooking liquid in small pours until the mixture reaches desired consistency. The pasta will dry out over time, so if you’re going for seconds you may want to add more of the cooking liquid to “re-creamify” it.
- Serve hot.