my advice to you; put a little dijon mustard in any cheesy beige food. whisk it into your cheese sauce just before u add the cooked macaroni. spread a thin layer in your cheese toasties. add a spoonful to your mashed potatoes with the butter. anything thats gonna be heavy on rich dairy and starches will benefit enormously from the hint of warmth and acidity that dijon mustard will give it, even if you don't add enough to make it Taste Like Mustard (which, ideally, you shouldnt). itll cut through the richness and stop your tastebuds getting fatigue from too much fat&starch, which is important for the overall enjoyment of a dish. ur welcome. take this knowledge and change the world