This was a basic macaroni and cheese recipe except the sauce is made with a few different cheeses plus Dijon mustard and without any butter or oil. I normally like to add something green to macaroni and cheese, so this stood out as I was looking through the magazine.
We opted for shells instead of penne just because we had them on hand. Otherwise, we followed the recipe exactly. I thought it was pretty good but could use a bit more flavor. Mike’s suggestion was to add more Dijon mustard and I read in the comments on the recipe that maybe adding some crushed red pepper would help. But it was good enough and easy enough for a weeknight so we’ll definitely try it again maybe with a little modification.