On 8/27/2015 10:21 AM, koko wrote:
> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>
>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>
>>> On 2015-08-26, Dave Smith > wrote:
>>>
>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>
>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>> that much differenc. Perhaps I didn't use enough. I think a good
>>> Gruyère is important.
>>>
>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>
>> Who puts wine in mac & cheese?
>
> I do
>
> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>
> koko
>

I love the addition of the Dijon also.

Consider Sherry in place of that white wine, it adds a certain depth of
flavor.

I'd go with about a TBSP, not a whole lot more though.