Creamy Dijon Baked Mac & Cheese | Elizabeth Heiskell Official
Creamy Dijon Baked Mac & Cheese
20 mins prepServes 6
This viral mac and cheese lives up to the hype—it's creamy, cheesy, and tangy in the best way. French’s Dijon mustard adds that extra something you didn’t know mac and cheese needed, making it feel like summer in a bowl.
1. Preheat the oven to 350°F (175°C).
2. Boil elbow macaroni in salted water until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly to remove the raw flour taste.
4. Slowly whisk in the half & half until smooth. Add Dijon mustard, garlic powder, salt, and pepper. Bring to a gentle simmer and cook until the sauce begins to thicken.
5. Stir in the shredded sharp cheddar cheese a handful at a time, mixing until fully melted and the sauce is smooth.
6. Add the cooked pasta into the cheese sauce and stir until all the noodles are evenly coated.
7. Pour the mac and cheese into a greased baking dish. Optionally, top with a bit more shredded cheese. Bake uncovered at 350°F for 20–25 minutes, or until bubbly and golden on top.
