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Mac and Cheese advice

I'm making this recipe from Bon Appetit tomorrow and I don't have ground mustard. Is this more for flavor or rather a sauce thickener? I'm also doubling the recipe and the cornstarch thing is making me nervous!

https://www.bonappetit...

asked by kari 4 months ago

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8 answers 239 views
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Nikkitha Bakshani

Nikkitha is an Associate Editor at Food52.

added 4 months ago

Use 1/4 of a tablespoon of regular mustard (eyeball it), and then omit a little (about a tablespoon) of milk from the recipe (to make up for the liquid). But omitting the milk is not necessary, as it's stovetop mac and thus meant to be a bit saucy anyway. Good luck!

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added 4 months ago

Nice! The creamy the better right?

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Nancy

Nancy is a trusted home cook.

added 4 months ago

I've always found the mustard in Mac & cheese more a seasoning than a thickener. You could make the recipe w/o it and it would still be great. Optional replacements: prepared mustard, wasabi, horseradish sauce.
As for the cornstach, maybe someone else can weigh in on what it does here...maybe smooths out the sauce. If it were me, I'd omit it.
Hope it turns out beautifully.

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added 4 months ago

Horseradish is a GREAT idea. Thanks so much

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PHIL

PHIL is a trusted home cook.

added 4 months ago

You don’t have to use mustard, not required element. If it’s too thick you can add some milk . Don’t worry

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BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

I have never used mustard in mine. Must be for flavor omitting it glis fine. Season for 'taste' with salt and oepper

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BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

Pepper!

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cv
added 4 months ago

The mustard's primary function in this recipe is as an emulsifier so the sauce doesn't separate.

The cornstarch's primary function here is as a thickener.

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