Bake for 10 mins at 350, then broil until browned. The sauce will probably look a little thin and you'll think "what is this a noodle soup?" but it will thicken in the oven and be nice and creamy when it comes out.
Mix up the cheese types. Pick ones you like, it doesn't matter much. Just don't use all mozzarella unless you want to visit bland town. You can even use a slice or two of processed cheese if you have it. For best cheese mixes, try to vary the moisture % and stringiness.
The mustard powder doesn't add a taste it just helps emulsify. I'm still on the fence if it's worth it or not. It helps but it's definitely not an absolute must.
Add some no-salt vegetable bouillon to the sauce for a vege taste
Add 3/4 pumpkin puree and a pinch of cinnamon and half a pinch of nutmeg/cloves to the sauce for pumpkin mac and cheese
Top with breadcrumbs before baking. Mix the crumbs with oil / melted butter to get a better crispiness. Also can mix them with herbs. I've also topped with leftover ground-up pretzels from a bag of party mix 'cause I don't like the pretzels in party mix.
Last updated 2020-10-17