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!


  • Posted by: kari
  • December 24, 2017


702551 December 26, 2017
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.
BerryBaby December 25, 2017
I have never used mustard in mine. Must be for flavor omitting it glis fine. Season for 'taste' with salt and oepper
BerryBaby December 25, 2017
PHIL December 24, 2017
You don’t have to use mustard, not required element. If it’s too thick you can add some milk . Don’t worry
Nancy December 24, 2017
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.
kari December 24, 2017
Horseradish is a GREAT idea. Thanks so much

Nikkitha B. December 24, 2017
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!
kari December 24, 2017
Nice! The creamy the better right?
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