Another Mac & Cheeze

Mac & Cheeze

Sometimes good food happens by accident, but I’m almost embarrassed to admit this one.
I mistook powdered sugar for flour, and used it to make my roux.  I didn’t even figure it out until it got to the point where the sauce was boiling, and it wasn’t thickening.  I had tasted it before and thought it had a sweet taste, which I was really digging.  Once I figured out what had happened, I made up a cornstarch slurry which thickened the sauce right up, and it was fine.  I ate it all!
I don’t really have a recipe for you, other than I did a basic white sauce (roux, soymilk, mustard powder), some sautéed shallot and garlic, salt, pepper and Teese.  And of course, sugar.  I had to add the cornstarch slurry, but when made properly, you shouldn’t have to.  The topping is panko mixed with olive oil & Earth Balance, red pepper flakes, parsley, lemon zest, and salt & pepper.
And of course, you could always add a little sweetener.  I’m pretty sure all the packaged mac & cheeses of my non-vegan days did.
Now for more amusement:

Mac & Cheeze with Parsley Flying Away!

The parsley started flying away in this one!
And before I forget: VeganMoFo.
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2 Responses to Another Mac & Cheeze

  1. J-Dub says:

    I love your blog Jodie, the food always looks AMAZING!

    And I love that you made powdered sugar mac and cheese into an edible dish!

  2. Jodie says:

    Thank you!

    I actually think from now on I may sneak a little sweetener into mac & cheeze. Maybe not quite as much as this time, but it really was good.

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