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Finally, my search for the perfect macaroni and cheese recipe is over. This is the first recipe I've seen which used prepared mustard rather than dry mustard, and what a difference that makes. I used more than a tablespoon and that, with the addition of freshly grated parmesan cheese (not in the recipe but on-hand), resulted in a cheese sauce so delicious I almost drank it. Next time I will use less macaroni and a little more milk. I didn't have any bread, but the parmesan cheese I sprinkled on top formed a perfect golden crust. Way too good.

By Qnunc | 

February 6, 2009