On Thu, 27 Aug 2015 17:03:54 -0400, jmcquown >
wrote:

> On 8/27/2015 1:43 AM, 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?
> >
> Apparently notbob does. I can't see it but I'm sure there are a ton
> of recipes online that might.
>
I've dreamed up combinations I've never heard of and googled. Not
only has someone already thought of it, they've blogged it.

--
Elitist Snob