LOS ANGELES, CA - FEBRUARY 07:  Author Ree Drummond attends a signing for her book "The Pioneer Woman" at Barnes & Noble Booksellers at The Grove on February 7, 2011 in Los Angeles, California.  (Photo by David Livingston/Getty Images)
The Pantry Powder Ree Drummond Uses For More Flavorful Mac
And Cheese
By Arianna Endicott
The macaroni and cheese recipe Ree Drummond shared with Food Network mostly sticks to the classic elements, including macaroni pasta, sharp cheddar cheese, salt, pepper, and seasoned salt. Drummond says you have the option to use cayenne pepper, paprika, or thyme, but there is one spice addition that's non-optional for her.
Drummond is a big fan of ground mustard’s flavor and suggests adding two "heaping" teaspoons of dry mustard per pound of cheese in your roux. Drummond says that ground mustard has a tanginess that enhances the flavor of the cheese by cutting through the creaminess, but it doesn’t add too much of its own taste to the dish.
Drummond recommends using dry, ground mustard powder for the dish, but you can also use the same mustard you add to your burgers for a varied flavor profile. Mustard adds a warm, earthy taste and can even add a little kick to your mac and cheese, depending on which variety you purchase.