And this is Enzo:
Enzo is especially handy when it comes to mac and cheese prep, because I recently purchased the world's largest bag of elbow macaroni and must measure the correct amount for each recipe.
I didn't taste the teaspoon of dry mustard at all, and since it was the only spice besides salt, I really expected to notice its presence. If I make this type of mac and cheese again (and I will, because I am an eternal optimist as well as an expert recipe tinkerer), I will cook it in a shallower, well-buttered pan and add a little more milk than the recipe suggests, so that the milk comes all the way up to the top of the mac. I'll also cover it with foil for most of the baking time, in an effort to keep the top from drying out.
Believe me, it looks better than it tastes, and only from a distance. When I reached the bottom of the bowl I found a fluorescent oil slick that made me feel vaguely queasy and actually inspired me to put on my sneakers and get some exercise. So I guess that's not a bad thing. But this mac recipe isn't a decisively Good Thing either. Cook at your own risk. Take lots of liberties with this recipe. I think it's probably a decent jumping-off point.