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Mustard macaroni cheese recipe

Mustard macaroni cheese recipe

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  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

The zing of mustard and savoury crunch of breadcrumbs make this creamy, cheesy pasta bake a yummy and zippy way to make macaroni cheese - ultimate comfort food, with a wee kick of panache!

19 people made this

IngredientsServes: 6

  • 100g bread crumbs
  • 2 tablespoons butter, melted
  • 250g macaroni pasta
  • 2 tablespoons butter
  • 1 small onion, minced
  • 1 tablespoon plain flour
  • salt and pepper to taste
  • 1/4 teaspoon mustard powder
  • 350ml milk
  • 225g grated Cheddar cheese

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease a 2 litre baking dish. Place the breadcrumbs into a small bowl and mix well with the melted butter; set aside.
  2. Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared baking dish.
  3. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
  4. Stir in the flour, pepper, salt and mustard powder until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered breadcrumbs.
  5. Bake in preheated oven until the top is golden and bubbly, about 20 minutes.

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Our Favorite Macaroni and Cheese

Photo by Gieves Anderson, Food Styling by Anna Hampton

Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.

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Guinness and Irish Chedddar Macaroni & Cheese

Guinness and Irish Cheddar Macaroni & Cheese – Flavorful stovetop mac and cheese made with Guinness stout, sharp Irish cheddar, and a touch of dijon mustard. Creamy and cheesy with an optional crunchy breadcrumb topping.

St. Patrick’s Day is almost here! What will you be eating? Corned beef and cabbage? Shamrock shakes and green beer? I’m not a huge fan of any of the above (although I could take down a loaf of Irish soda bread in record time), but what I am a fan of is macaroni and cheese!

In honor of the upcoming holiday I made this delicious twist on mac and cheese by adding Guinness stout and lots of Irish cheddar cheese. And (eeeekkkk), it is SO, SO good. Like, can’t-put-down-my-fork-good.

This recipe is super flavorful, ultra creamy, and my new favorite mac and cheese. Guinness, Irish cheddar, and a touch of dijon mustard add a slight sharpness that cuts through the richness of this dish. It’s a grown up version of mac and cheese that is boldly flavored and worlds apart from that bland stuff that comes in a box.

I love the contrast of creamy and crunchy, so I topped this mac and cheese with a sprinkling of crunchy, garlicky breadcrumbs. Feel free to skip the topping if you’re looking to take a shortcut. It’s great either way! With or without the topping, there’s no need to turn on your oven. It’s all made on the stovetop.

Pour a pint of Guinness, throw together a salad, and you have a perfect meal! Oh, and don’t forget dessert – Guinness Brownies with Irish Cream Frosting or Mint Chocolate Chip Cookies!



Macaroni and Cheese

Every home cook has their favorite macaroni and cheese recipe. This was James Beard's.


  • 1/2 pound macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, room temperature
  • 1/2 teaspoon dry mustard
  • Kosher salt
  • Dash of Tabasco
  • 3 cups shredded cheddar cheese
  • 3/4 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted


In a large heavy pot, cook the macaroni in salted water according to package directions until al dente. Drain in a colander and run under cool water to prevent carryover cooking set aside.

Return the same pot to medium heat, Melt 3 tablespoons butter and whisk in the flour. Cook until the flour is lightly golden, 3 to 4 minutes. Slowly pour in milk and continuously whisk while it thickens. Add dry mustard, 1 teaspoon salt, Tabasco, and simmer 4 to 5 minutes. Fold in cheese with a rubber spatula. Turn off heat and gently fold in macaroni.

In a small bowl combine bread crumbs, melted butter, and 1/2 teaspoon salt.

Transfer the pasta&ndashcheese mixture to a large 12-inch skillet or 2 1/2-quart baking and smooth over the top. Cover the top with an even layer of buttered bread crumbs. Bake until bubbling and the top is golden brown, 35 to 40 minutes. Cool for 10 minutes and serve warm.

Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.


Preheat the oven to 375 degrees F. Grease a shallow, 2-quart baking dish.

Cook the macaroni in boiling water until al dente (8-9 minutes). Drain well and rinse under cool water. Set aside.

Melt half the butter in a large saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for 1 minute.

While stirring, add the milk, dry mustard, salt, black pepper, and cayenne. Stir until the mixture is smooth. Bring to a boil, stirring constantly, and let cook for one minute. Remove the pan from the heat and stir in the Cheddar and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Stir the pasta into the cheese sauce and mix to coat it evenly.

Pour the macaroni mixture into the prepared baking dish.

Melt the remaining butter and combine with the breadcrumbs. Sprinkle the buttered crumbs evenly over the top of the macaroni.

Place the baking dish in the oven and bake at 375 degrees F for 30 minutes. Remove the pan from the oven and let rest for 10 minutes before serving for the pasta to absorb any excess sauce.

Recipe Summary

  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/3 cup all-purpose flour
  • Coarse salt
  • 4 cups whole milk
  • 1/8 teaspoon cayenne pepper
  • 3/4 pound small shell pasta or elbow macaroni
  • 4 cups coarsely grated sharp yellow cheddar (3/4 pound)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.


WHITE SAUCE: Melt butter in large skillet over medium-low heat. Stir in flour to make a roux, cooking and stirring 2 to 3 minutes. Add milk and broth. Simmer until thickened and liquid has evaporated, 6 to 8 minutes. Season to taste with nutmeg, cayenne, mustard, salt and pepper.

MACARONI: Combine Cheddar, Gruyere and Parmesan cheeses. Stir 3/4 of cheese into hot White Sauce. Pour cheese sauce over cooked macaroni. Pour into 13x9-inch baking dish. Sprinkle evenly with remaining cheese. Crush croutons in food processor and sprinkle evenly over top. Bake at 350 degrees F until cheese melts and browns lightly, 35 to 45 minutes.

Make this Macaroni and Cheese Casserole for guests or family (think Thanksgiving!) and they will love you forever! The homemade sauce itself is rich and crazy creamy and the casserole is stuffed with a hidden layer of provolone cheese and sour cream that melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness. A million dollar worthy goodness.

I love a hearty pasta from my Classic Lasagna and One Pot Lasagna Soup to my One Skillet Cheesy Penne and Tortellini Al Forno but the most universally adored pasta has to be macaroni and cheese. Just about everyone looooooves macaroni and cheese – forkful after forkful of noodles bathed in rich creamy, cheesy, sauce. Whether it started as a blue box obsession (or if that still remains, I won’t judge you), and advanced to homemade stove top mac and cheese, Buffalo Macaroni and Cheese, One Pot Chili Mac and Cheese or even Taco Macaroni and Cheese, homemade macaroni and cheese in all its varieties – when done right – is one of the most comforting, cravilious foods on the planet.

But have you ever tried a homemade macaroni and cheese recipe and discovered what should be the most silky pasta all too often is runny, dry, bland and disappointing? So, so sad. But not this Million Dollar Macaroni and Cheese Casserole. This baked macaroni and cheese will leave you and your taste buds so, SO happy.

I call this Million Dollar Macaroni and Cheese for a few different reasons – including the surprise filling, which I will get to later – but let’s start with the quick, fool proof, easy, creamy, cheesy, flavorful from scratch sauce that takes just minutes to whip together.

Instead of using just a roux (whisking of flour, butter and milk) to create the sauce, I combined the roux method with evaporated milk whisked with some cornstarch to stabilize all the cheesiness and create incredible silkiness that doesn’t separate or curdle when baked. I then added a plethora of hand picked seasonings for the most flavor infused sauce suitable for Million Dollar Macaroni and Cheese.

And then comes the capital M in Million Dollar Macaroni and Cheese Casserole – the provolone, sour cream filling. The what?! I know it might sound odd, but please trust me. I got this idea when I was day dreaming about my moms Baked Penne which is a marinara based pasta with a layer of provolone and sour cream in between layers of noodles. The best part of the pasta is the creamy, cheesy center, so then I got giddy dreaming about what this filling would taste like cradled in between cheese smothered noodles instead of marinara smothered noodles.

I was so excited, in fact, I whipped up my first go of this macaroni and cheese at 9 PM because I just couldn’t wait any longer. I even told my husband not to brush his teeth because there was true deliciousness coming shortly.

Million dollar deliciousness to be exact.

The provolone melts as the pasta bakes, adding a fresh depth of cheesiness while the sour cream melts, adding a fresh layer of creaminess. This to live for layer of deliciousness blends into each forkful so although you can see the white layer of goodness, its creamy cheesiness just enhances the overall pasta. And when I say enhance, I mean creates the CREAMIEST macaroni and cheese you will ever dive into.

And might I suggest diving mouth first.

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Experience mac ’n’ cheese in a decadent new way as Chef Wolfgang Puck, founder of the award-winning CUT steakho.

  • 6 tablespoons (3/4 stick) unsalted butter, plus more for greasing
  • 6 tablespoons all-purpose flour
  • 1 bay leaf
  • 4 cups milk
  • 1 1/4 cups crème fraîche
  • 1 1/2 teaspoon fleur de sel, plus more, to taste
  • 3 3/4 cups mozzarella cheese, shredded
  • 1 3/4 cups aged cheddar cheese, shredded
  • Freshly ground white pepper, to taste
  • 1 pound cavatappi pasta, cooked al dente, cooled in ice water and drained
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Gruyère Macaroni and Cheese

This recipe will take the mac n' cheese you're used to and make it "grown-up

  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic, grated or minced fine
  • 2 cups milk
  • 2 cups shredded Gruyère cheese, about 8 ounces
  • 1 tablespoon fresh rosemary leaves, chopped

Slow-Cooker Mac & Cheese

This mac-and-cheese recipe is an easy-to-make slow cooker recipe that frees-up your hands, so that you can focus on.

  • 16-ounces elbow macaroni
  • 2 1/2 cups milk
  • 12-ounces evaporated milk
  • 3 cups cheddar
  • 8-ounces cream cheese
  • Salt and pepper to taste

Outback Steakhouse Macaroni & Cheese

Outback Steakhouse's amazing macaroni and cheese can now be enjoyed at home with this recipe

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 8 ounces Velveeta cheese, cubed
  • 12 ounces medium rigatoni pasta, cooked according to the package directions (or penne pasta)

Panera Bread Signature Macaroni & Cheese

Anyone say Mac Cheese? This recipe delivers mac 'n cheese like grandma used to make - lots of gooey cheese!

  • 1 (16-ounce) package of Rigati pasta (or other small pasta shells)
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups 2% reduced fat milk, or cream
  • 6 slices white American cheese, chopped
  • 1 cup extra-sharp white Vermont cheddar, 8-ounces, shredded
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon hot sauce

The Pioneer Woman's Top-Rated Mac and Cheese

This is the perfect macaroni and cheese, and with the extra toppings your friends/family are free to customize howe.

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard
  • 1 pound sharp cheddar, grated (not pre-grated cheese), plus more for baking
  • Salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper
  • cayenne pepper, optional, to taste
  • paprika, optional, to taste
  • thyme, optional, to taste
  • 1 pound thick-cut peppered bacon
  • 3 yellow onions, halved and sliced
  • 3 tablespoons butter
  • 8 ounces gorgonzola

Crockpot Mac N Cheese

This macaroni and cheese recipe couldn't be easier, and is perfect for preparing and leaving for a few hours until .

  • 16 ounces uncooked elbow macaroni
  • 3 cups cheddar cheese, shredded
  • 1 (8-ounce) block cream cheese
  • 2 1/2 cups of milk
  • 12 ounces evaporated milk

Pressure Cooker Cheeseburger Macaroni

A quick and easy pressure cooker Cheeseburger Macaroni recipe the family is sure to enjoy

  • 1 tablespoon vegetable oil
  • 1-pound lean ground beef
  • 1 small yellow onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup ketchup
  • 3 cups elbow macaroni
  • 3 cups beef stock or broth
  • 1 (12-ounce) package Velveeta cheese

Bubba Gump Shrimp Mac and Cheese

You'll love this Bayou version of macaroni and cheese, made from scratch with shrimp, Cajun spice and a melty mix o

  • 1/2 pound elbow pasta
  • 4 tablespoons butter, divided
  • 1/2 pound medium shrimp, peeled and deveined and cut in thirds
  • 1/2 teaspoon Cajun seasoning, divided
  • 1/2 tablespoon onion, grated
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup Cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • Salt and pepper, to taste
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons breadcrumbs
  • 1 teaspoon parsley, minced

Low Carb Ham Mac and Cheese Casserole

This awesome low carb mac and cheese substitutes pasta with cauliflower

  • Cooking oil spray
  • Kosher salt for water
  • 1 large head cauliflower, cut into small florets and pieces
  • 3 ⁄4 cup heavy cream
  • 4 ounces cream cheese, cut into small pieces
  • 1 1⁄2 teaspoons Dijon mustard
  • 1 ⁄2 teaspoon kosher salt
  • 1 ⁄4 teaspoon ground black pepper
  • 1 ⁄8 teaspoon garlic powder
  • 1 1⁄2 cups shredded cheddar cheese, plus 1⁄2 cup more for topping the casserole
  • 6 ounces baked ham, cubed
  • 8 x 8 inch oven-proof casserole dish

Kevin's Famous Macaroni and Cheese

"This will be your new family favorite

  • 1 pound Package of Pasta (Conchiglioni, Elbow Macaroni or Penne)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/8 cup bacon, diced (Dry Salami or Pancetta)
  • 1/8 cup chopped Green Onion
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon of pureed garlic
  • 3 to 4 tablespoons flour
  • 1 tablespoon garlic powder
  • 1 tablespoon of Kosher Sea Salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika (sweet or hot)
  • 1 teaspoon ground nutmeg (freshly ground preferred)
  • 2 to 2 1/2 cups of whole milk
  • 1/2 cup of grated parmesan
  • 2 cups off finely shredded Italian cheese (mozzarella, provolone or fontina)
  • 1 cup of finely shredded cheddar (sharp, medium or mild)

Southern Macaroni & Tomatoes

This was the ideal meal in the 60's! It's delicious, cheap to make, and makes enough to feed a hungry family

Slow Cooker Macaroni & Cheese!

  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups whole milk
  • 1 (16 ounce) package shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese
  • 1/2 teaspoon dry mustard
  1. Slow Cooker Mac and Cheese
  2. Ingredients
  3. 16 ounces elbow macaroni
  4. 1 tablespoon salt
  5. 4 tablespoons butter
  6. 1 (12 ounce) can evaporated milk
  7. 2 1/2 cups milk
  8. 1 (16 ounce) package shredded sharp cheddar
  9. 8 ounces Velveeta
  10. 8 ounces cream cheese
  11. 1/2 teaspoon dry mustard
  12. Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
  13. Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
  14. Cover and cook on high for 2 to 3 hours, stirring twice.
  15. Sprinkle with reserved cheddar and cover until melted.
  16. ENJOY!

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