Agile in the kitchen

Mac n’ Cheese with a French twist

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Tired of the same Classic Mac n’ Cheese? Try this version with a French twist using Dijon mustard. It will elevate your weeknight dinner date while enveloping you in the classic comfort food.

Mac n' Cheese pasta and sauce with a dollop of Dijon mustard on top in a blue bowl. The bowl is resting on a tablecloth with strawberries and a red gingham cloth.
Mac n’ Cheese with a dollop of Dijon mustard

A classic mac n’ cheese is the perfect comfort food on a busy school night, but sometimes you want something different and that is where my French twist mac n’ cheese is perfect. The addition of a tasty Dijon mustard will spice up your regular weeknight dinner.

I like to create recipes that are similar enough for your palate to know what it is, but different enough to make you stop and think, ‘this could be fun to make’. I hope that this Dijon mustard mac n’ cheese will give you these thoughts and you will try it on your next pasta night.

On a silver metal background, a white tea towel with green leaves. On top of the tea towel two cloves of garlic, a small white container with Dijon mustard and a clear glass bowl with shredded cheese.
Ingredients to make Dijon mac n cheese

Which pasta shape?

Which type of pasta should you use for your mac n’ cheese? A mac n’ cheese fits best with medium sized pasta shapes, such as penne or fusilli. I know some would probably say that it is suppose to be macaroni. Hey it’s in the name after all, but I think regular elbow macaronis are too small and it doesn’t catch the cheese sauce as well as some other pasta shapes and it is so easy to overcook these smaller pasta shapes. I prefer something larger that keeps the sauce.

Making Mac n’ Cheese

This tip, goes for all my mac n’ cheese varieties and it is to take your time with the sauce. I always get the best result when I let the cheese slowly melt into the bechamel sauce on low heat. You will also avoid the bechamel burning in the bottom of the pan, because it is cooking on too high. Take your time and slowly whisk out the sauce, to create a smoother sauce.

Which cheese to choose

I often cook with a medium cheddar, so in my recipes, if I don’t specify it, I have most likely used a medium white cheddar. I like the slight sharpness of this cheese. There is enough taste in the cheese, but it does not overpower the rest of the dish. If you want something more creamy, and easy to melt, I would go with a gouda or mozarella. If you prefer a sharper taste, pick up a more mature cheddar cheese or any other mature variety. Use a cheese you like, to put in the sauce. It is always better to pick a cheese that fits your taste, than following a recipe to the tee.

Adding shredded cheese to the bechamel sauce, cooking in a silver coloured pot on a gas stove top.
Adding shredded cheese to the bechamel sauce.

Freezable

I prefer not to freeze my bechamel once I have added the cheese. It freezes much better when it is still a plain white sauce. Then add your cheese when you are reheating the sauce.

Pasta freezes well, especially if you made too much and do not want to let it go to waste. Defrost in the fridge and add it to your sauce once you have melted the cheese. This way, the pasta will warm through when it is mixed with the sauce, without overcooking it. You also do not need to use another pot to reheat your pasta. Less dishes!

Substitute

If you don’t like Dijon mustard you can use whichever mustard you prefer. I sometimes use Danish Bähncke mustard when I have been home and can get a hold of a bottle.

On a wooden background, a red checkered tea towel and a white tea towel with green leaves, sitting on top of them is a blue shallow bowl with fusili pasta topped with Dijon bechamel sauce and a dollop of Dijon mustard.
Print Recipe

Mac n’ Cheese with a French Twist

Add a French twist, using Dijon mustard to your classic mac n' cheese
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Cheese, mac n cheese, mustard
Servings: 4 portions

Ingredients

  • 300 grams uncooked pasta
  • 40 grams butter
  • 2 tbsp flour
  • 1 garlic clove minced
  • 300 ml milk
  • ¼ tsp salt
  • A pinch of pepper
  • 200 grams medium cheddar cheese
  • 100 ml pasta water optional
  • 2 tbsp Dijon mustard

Instructions

  • Cook the pasta according to the instructions on the package. Save some of the pasta water for the end, if you desire a more saucy sauce.
  • Melt butter in a sauce pan.
  • Add the flour and stir until grainy and cooked through.
  • Peel and mince the garlic and add to the sauce pan, let cook for about a minute, make sure you don’t burn the garlic.
  • Add the milk and whisk vigorously to avoid lumps.
  • Add salt and pepper and let cook together. Be careful so it doesn’t boil over.
  • Cook until sauce has thickened, about five minutes.
  • In the mean time shred the cheddar cheese.
  • Add the shredded cheese and keep stirring until the cheese is melted.
  • If the sauce seems too thick, add some of the pasta water and stir again.
  • Stir in the Dijon mustard.
  • Taste your Mac n’ Cheese sauce and add more Dijon mustard as needed, along with more salt and pepper if you prefer.
  • Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.

Variations

Don’t like Dijon Mustard? Try one of these several versions of Mac n’ Cheese: Classic, Tangy Blue Cheese, Taco, Super Creamy, that I have collected over this past year. You can find them all collected under my favourites tab or over at my Pinterest board.