Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon. Saute the onion in the bacon drippings until soft. Remove bacon with a slotted spoon and reserve. In a large Dutch oven or other heavy pot, saute the bacon until crisp. Cook macaroni according to package directions. Mustard adds a great kick without any pronounced mustard notes to stovetop, baked and even boxed or frozen versions - try it yourself and discover a whole flavor layer you didn’t know you were missing.Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.īring a large pot of water to a boil and add salt. She notes that it works with whiskey as well, but the smooth tartness of the cider sounds pretty great. The Guardian published a particularly good example of incorporating an acidic ingredient (or two): renowned recipe developer and cookbook author Diana Henry’s cheddar, cider and mustard macaroni and cheese. Mustard, whether yellow or Dijon, in its prepared or powdered form (typically powdered), has long been added to the blend. Don’t believe us? Alton Brown’s go-to recipe calls for mustard, as do the recipes of Ted Allen, Andrew Zimmern, Fabio Vivani, Pioneer Woman Ree Drummond and, of course, Thomas Jefferson.
Some people turn to beer or wine for an acidic component, others employ a dash or two of hot sauce, and more often than you may realize, some stir a secret ingredient right into the mix.
This technique brings the nuances of the heavier ingredients to the forefront to create a more well-rounded overall flavor experience, not unlike the pickles or ketchup do on your cheeseburger. A time-tested way of fitting more into your stomach is to trick your palate into thinking you’re eating less fat by “cutting” it with something acidic. Macaroni and cheese is a notoriously rich dish, calling for milk and/or cream, butter and as much cheese as you can fit in there. (Photo: jseita/Flickr) Mustard in macaroni and cheese? You bet your butter.
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