Loaded with melty Vermont white cheddar and creamy white sauce, it's full of fabulous cheesy flavor we hope you'll love as much as we do. When it comes to macaroni and cheese, Mom's cooking is the best! So mac and cheese lovers, tuck Mom's family-favorite Baked Macaroni and Cheese recipe away for when you make your next batch. Not only does this give the texture result we love, it also adds make-ahead convenience for our mac and cheese, too. So I always assemble my pan of mac and cheese the day before serving, and let it stand in the refrigerator overnight before baking. Personally, our family prefers our mac and cheese firm. And it all has to do with when you bake the macaroni and cheese. There's a little trick you can use that lets you determine your desired texture - whether you want the finished result creamy, or more firm. The result will be a macaroni and cheese that's more firm in texture, with the noodles more adhering together in clumps, like in the photo a little bit below.
You can use Dijon mustard or dry mustard.
Consider the fact that tangy ingredients like mustard are often used to cut the fat in rich dishes.
That's right, to get that 'firmer' macaroni and cheese texture, cover and refrigerate the assembled macaroni and cheese overnight or for at least 4-6 hours before baking. If you are used to boxed mac and cheese, mustard might seem out of place however, it is actually a great ingredient with a long history of use in the dish.
