Weighed out 1 oz ketchup and 3/8 oz of Dijon on scale to avoid “mustardy” complaint. Used traditional measuring spoons for dry spices.
Subbed 1/2 tsp paprika and a 1/8 tsp cayenne for the hot sauce. Also subbed egg noodles for elbows.
At the end of the pasta cook time, added approximately 2 scant tsp corn starch to thicken leftover liquid (water only).
