I made a big ol' batch of mac 'n cheese for dinner tonight, taking full advantage of the cold snap we're having (it's 58°!). Although it's not exactly haute cuisine, it's still good, right!? Anyway, as I was making the cheese sauce (bechemel base) I had a tiny epiphany. "Say" (I said to myself) "why not add in some Coleman's [dry] Mustard?!" So I did. And then I added a bit more.....tasted.....
It's awesome! Why am I posting this? Because it rocks the mac 'n cheese and you should try it!
(By the way, tomorrow it's 73 followed by 77 on Saturday)
