Random cheese question

I just made a lasagne and remembered - when I have the sauce to the thickness I want, I stick in a little blob (like, 1/2 tsp) of english mustard.  Gives it a nice flavour.

 Never would have thought to use mustard.. Hmm. Have to keep that in mind.

Mmmm Lasagne.. Where's mine?! *pout* That stuff is my crack! lol

 Mmmm it was DELICIOUS!

You MUST remember the mustard.  Makes an amazing difference!

 Jealous!!!

Oh well.. I'll try and make it at the end of the month. We do one large dinner to break the monotany of the month. Never made lasagna before. And yes I'll remember the mustard. Lol.

 Make a spag bol.  Make LOADS of it.  And then cover the left over bolognese and leave it in the fridge for a day or two before using it for your lasagne.  It's actually NICER second time round   When you come to make the lasagne all you have to make is the sauce and layer it in the dish (meat pasta sauce cheese, meat pasta sauce cheese... make sure the pasta is well covered).

 YAY! I knew I loved this forum for another reason besides the dog.

Chuffy

You MUST remember the mustard.  Makes an amazing difference!

Which of the bazillions of different mustards on the grocery shelves should we use?  Is there one kind in particular that's an English mustard? They're all so different - it has to matter which one we use.

Joyce

fuzzy_dogs_mom

Chuffy

You MUST remember the mustard.  Makes an amazing difference!

Which of the bazillions of different mustards on the grocery shelves should we use?  Is there one kind in particular that's an English mustard? They're all so different - it has to matter which one we use.

Joyce

True! I never even considered the many different kinds! I'm glad you asked Joyce cuz I would have never asked.

oranges81

fuzzy_dogs_mom

Chuffy

You MUST remember the mustard.  Makes an amazing difference!

Which of the bazillions of different mustards on the grocery shelves should we use?  Is there one kind in particular that's an English mustard? They're all so different - it has to matter which one we use.

Joyce

True! I never even considered the many different kinds! I'm glad you asked Joyce cuz I would have never asked.

Opps.  Sorry.  English Mustard.  It's smooth and yellow.  Does that help? 

Chuffy

Opps.  Sorry.  English Mustard.  It's smooth and yellow.  Does that help? 

OK - I'll look for a jar that says English mustard.  If it's not Honey mustard or brown or spicy mustard, maybe our plain old yellow hot dog mustard is close enough.  The only other mustard I've seen is German mustard and that's kind of grainy.

Joyce

 That could be it.  Not sure if the English Mustard we have is stronger than that, if so you might be able to get away with using a bit more....?

The recipe I posted from epicurious calls for dry mustard, but as I said in my post, I like to add a little Dijon mustard if the flavor of the cheese sauce needs to be bumped up a bit.  

 I know you've probably already answered this but our family recipe is to mix grated cheddar, monterey jack, and parmesean (or romano) - just the kraft stuff - with garlic salt, a little onion powder, and an herb blend like Mrs. Dash.  Make your noodles, then put half in a casserole.  Add half the cheese.  Add more noodles, add the rest of the cheese.  Add about a cup of milk per 8 oz of dry noodles that you cooked.  Cover and bake at 350 for about 30 minutes or until the milk is absorbed and everything is bubbly.

 I can't wait til I can go shopping and make some of these recipes! I have a serious craving for Mac and Cheese now. Lol.

Joyce, Stouffer's mac and cheese is my # 1 favorite. I'll take it over anyone's  homemade mac any day!!!

And Chelsea, i've had fried macaroni and it's delicious!! I know cheesecake factory has it (their's is good) and friday's had it, but i'm not sure if they still do (it's okay)