The “Forgotten” Ingredient That Makes the Creamiest Mac and Cheese

I’m not sure why my American friends are always surprised to learn that Canadians also celebrate Thanksgiving—with the same overcooked turkey, nostalgic sides that everyone secretly prefers to the main, at least two kinds of pie, an awkward round of “what are you thankful for,” and the obligatory football game blaring in the background.

Ours just happens a little earlier—always the second weekend in October—but it’s still one of my favorite food holidays. And while I’m not from the South, I’ll happily borrow their tradition of serving mac and cheese at the Thanksgiving table, especially when I can give it a little upgrade of my own.

After hosting Friendsgiving for the past few years and testing recipes in search of the cheesiest version possible, I was surprised to discover that the secret isn’t more dairy at all, but a neglected spice hiding in my pantry: mustard powder.

Why Mustard Powder Makes Mac and Cheese Creamy

While mustard might be the controversial condiment on hot dogs and burgers, mustard powder is actually the secret ingredient that makes mac and cheese extra creamy. And since you only need a small amount—about 1/2 teaspoon for a stovetop batch or up to 1 teaspoon for a larger casserole—you won’t actually taste it. No need to worry that your sauce will come out bitter, spicy, or overly tangy.

Instead, this small but mighty spice does double duty. First, it helps and emulsify and keep the sauce smooth so it doesn’t turn grainy or greasy. Without a little help, all that oven time can leave you with clumps of cheese swimming in oil instead of the creamy sauce you were hoping for. Cheese melts fast—just think about fondue or nachos—so baking mac and cheese for nearly an hour is practically asking for trouble. A pinch of mustard powder keeps everything in line, so the sauce stays silky from the first scoop to the last.

Second, it boosts that cheesy flavor using a classic culinary trick: playing up opposites. Just like a sprinkle of salt on a brownie makes the chocolate taste sweeter, the slight acidity in mustard powder makes the cheese taste richer and creamier.

How To Use Mustard Powder for the Creamiest Mac and Cheese

Whether you’re making a stovetop version or a classic baked casserole, you don’t need to change your family recipe to add this upgrade. Simply whisk about 1/2 teaspoon of mustard powder into the roux or béchamel base before you add the cheese, and let it fully dissolve.

From there, follow the recipe exactly as you always do. You won’t taste mustard in the finished dish, but you’ll notice the difference: a sauce that stays smooth and creamy, clings to every noodle, and tastes just a little bit cheesier. It’s a tiny tweak that makes mac and cheese taste like the version you’ve always wanted it to be.