I used some Dijon mustard in a faux mac 'n cheese recipe today. Other ingredients in the dish were able to take the edge off of the mustard, but I still have a lot of mustard left. I wasn't a huge fan of the faux mac 'n cheese I made, so I don't know how to use up the Dijon mustard. Any suggestions? I want a recipe that significantly tones down the spice factor.