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Creamy Macaroni and Cheese

Reviewed: Apr. 7, 2013
I've made this macaroni and cheese twice now and it was loved by all both times! The first time I made it, I followed the recipe verbatim with the exception of the Dijon mustard. It's not really a taste that I associate with classic macaroni and cheese, so I opted to leave it out and it turned out great. The second time I made it, I included dustings of garlic powder and Cajun seasoning to give it some kick and it was even better than before. To those who have remarked that it was too saucy, simply make it ahead of whatever else you're preparing for the meal and let it sit on a warm burner for a while; it'll thicken up very nicely. Also, who complains about having to stir too much? This has like four cups of cheese AND flour in it. What do you expect!? Overall, this is an easy, delicious side dish that has a lot of potential for customization.
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