I figured since I’ve made this recipe 3 times in the last 2 weeks, I probably shouldn’t hold out on you with this recipe link. It’s delicious. I know it’s referred to as Mac and Cheeze (oh that clever little z), but try to think of it more as a really creamy and satisfying pasta – am I right Hil?
*I’ve made it with Dijon mustard and with regular, & I prefer regular (just my two cents). :)