Quote:
Originally Posted by Boomer
My mom made wonderful mac and cheese. She was one heckuva cook. I am not.
Her mac and cheese secret was a little dry mustard. I wish I could tell you how much. I don't know. I use it, too. But I do not measure it. Maybe someone else here can help with the amount. -- maybe start with a teaspoon. But that's just a guess. I am just after an underlying little kick.
I tried Paula Deen's mac and cheese recipe, but it turned out with a custard texture that just was not like I wanted. It was good, but I would not use the recipe again. But I bet others would really like it.
Mac and cheese is a truly splendid thing. And I think maybe every family memory of it has its own version. If I am going to make the real thing, I must confess, all my ingredients are the high test stuff. Whole milk, lots of butter, lots of cheese, all the bad stuff.
Mac and cheese may be the ultimate comfort food. It sure is wonderful and as an added bonus, it is one of those things that is even better the next day.
Good luck with your recipe.
Boomer
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Dry Mustard sounds good. I agree if it is going to be good, it must have all the stuff they say you should not eat in it. Thanks for the info!!!!