From Spatula Diaries: The perfect mac and cheese

What’s not to like about homemade mac and cheese?

It’s creamy, cheesy, versatile and easy, and its luscious texture appeals to the young, old and everyone in between.

With three children who love both pasta and cheese, I’ve made a lot of macaroni and cheese over the last decade. I’ve found through trial and error that two things really matter when it comes to this dish.

The first is the amount of milk relative to the pasta. More is better, even when it seems excessive. The second is the inclusion of dry mustard. These two things will set your dish apart. Get the recipe in Maggie Heyn Richardson’s latest blog post.