I’ve observed that when I share my recipe, people don’t seem to mind the generous amounts of cheese I use, but they do raise an eyebrow at the addition of mustard. I understand the hesitation, as mustard can be quite a bold flavor that may not immediately pair well with gooey cheese. However, the acidity of the mustard plays a crucial role in cutting through the richness of the dish. Just like how Dijon mustard acts as a binding agent in a vinaigrette, it also helps stabilize the cheese sauce as it bakes, preventing it from curdling and resulting in a broken, greasy mess that no one wants in their mac and cheese.
Originating from a town in the Burgundy region of France, Dijon mustard is renowned for its distinct flavor profile, which is achieved by incorporating dry white wine. Unlike the tangy kick of yellow mustard, Dijon offers a more subtle and less sweet taste. When incorporated into mac and cheese, Dijon doesn’t overpower the cheese sauce with a mustardy flavor; instead, it serves to harmonize the elements and accentuate the cheese’s taste. It’s akin to adding coffee to a chocolate cake – the coffee doesn’t make the cake taste like coffee but instead enhances the chocolatey goodness.
To enhance the flavor of your mac and cheese, consider incorporating around a teaspoon of kosher salt (or half a teaspoon of table salt) per pound of cheese. Beyond salt, it’s essential to infuse the sauce with robust flavors, and this is where Dijon mustard steps in. Adding a tablespoon of Dijon mustard when combining the shredded cheese with the béchamel (butter, flour, and milk mixture) is a game-changer. For those who may be hesitant, start with two teaspoons of Dijon and adjust to taste after the cheese has melted into the sauce. Additionally, a few drops of hot sauce or cayenne pepper and a pinch of nutmeg can elevate the dish by introducing layers of flavor beyond cheese and salt.
When crafting the perfect mac and cheese, consider the following tips to ensure a delectable outcome every time:
1. **Use a Diverse Cheese Blend**: Just like curating a cheese board, aim for a combination of sharp, creamy, salty, and nutty cheeses. A blend of cheddar, gruyere, Parmigiano Reggiano, and fontina or mascarpone can create a harmonious fusion of flavors.
2. **Embrace Butter**: Butter is a key player in mac and cheese, so don’t skimp on it or substitute it with other fats like olive oil. If you plan to add breadcrumbs for a crunchy topping, toast them in butter first for added richness. For an extra touch of sophistication, consider incorporating fresh herbs like thyme or oregano.
3. **Choose the Right Pasta Shape**: While every pasta shape has its time and place, opt for larger varieties over traditional elbows when.
