Another 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:

The parsley started flying away in this one!

And before I forget: VeganMoFo.