The ‘forgotten’ ingredient that makes the creamiest mac & cheese

I don’t know why my American friends are always surprised to hear that Canadians also celebrate Thanksgiving. Same overcooked turkey, nostalgic side dishes that everyone secretly prefers over the main course, at least two types of pies, awkward “What are you grateful for?” conversations, and the obligatory football game blaring in the background.

Our holiday is a little earlier, always on the second weekend of October, but it’s still one of my favorite food holidays. And while I’m not from the South, I’m happy to borrow from the Southern tradition of serving macaroni and cheese at the Thanksgiving table. Especially if you can give it your own little upgrade.

After hosting Friendsgiving for the past few years and testing recipes for the cheesiest version possible, I was surprised to discover that the secret wasn’t dairy, but mustard powder, a neglected spice hiding in your pantry.

Why Mustard Powder Makes Mac & Cheese Creamy

Mustard may be a controversial condiment for hot dogs and burgers, but mustard powder is actually the secret ingredient that makes macaroni and cheese extra creamy. And since you only need a small amount (about 1/2 teaspoon if you’re making it on the stovetop, or up to 1 teaspoon if you’re making a larger casserole), you won’t actually taste it. You don’t have to worry about the sauce being too bitter, spicy, or tangy.

Instead, this small but powerful spice does double duty. First, it emulsifies the sauce to keep it smooth and prevent it from becoming grainy or greasy. If you don’t do a little bit of work, just baking in the oven can result in chunks of cheese swimming in the oil instead of the creamy sauce you were hoping for. Cheese melts quickly, so think fondue or nachos. Baking macaroni and cheese for nearly an hour is practically a challenge. Adding a pinch of mustard powder evens things out, so the sauce stays smooth from the first sip to the last.

Then use a classic cooking trick to enhance the flavor of the cheese. In other words, it combines opposite elements. Just as a sprinkle of salt on a brownie sweetens the taste of chocolate, the slight acidity of mustard powder makes cheese taste richer and creamier.

How to make creamy mac & cheese using mustard powder

Whether you’re making a stovetop version or a traditional baked casserole, you don’t have to change your family recipe to add this upgrade. Stir 1/2 teaspoon mustard powder into the roux or béchamel base until completely melted before adding the cheese.

From there, follow the recipe as usual. You won’t taste the mustard in the finished dish, but you’ll notice the difference. The sauce stays smooth and creamy, clinging to every noodle with just a hint of cheese. These are the little tweaks that will make your macaroni and cheese taste like the version you’ve always wanted.