Monday, 2 September 2013
VeganMofo 2013: Day 2–the mac and cheeze-ening
Hi everyone. Hope you had an awesome first day of Mofo!
My theme for Mondays (and the official Monday theme for Mofo) is ‘Mac-and-Cheese Monday’.
I usually make a white sauce and add nooch to it for my go-to Mac and “cheese”. It’s pretty much my favourite comfort food (and lazy food, happy food, I’m hungry food, I’ve had a shitty day food, etc). Back when I ate meat and dairy it was still one of my favourite things to make.
So, today’s Mac and Cheese.
We used this product called Cherub Dairy-Free Cheesey Sauce Mix that Cam picked up ages ago from Green Edge. Looks like it’s a product of Angel Food (NZ). I think we still have a meringue sachet from this company in the cupboard. I should see if that is still any good….
I also used the novelty home brand pasta from Woolworths. I buy the novelty shapes a lot. Cam never seems to mind, so I don’t have a problem with it. I have been known to use novelty shapes before.
I also added broccoli (I have this rule that I won’t eat mac and cheese without a substantial green vegetable – in my mind it makes up for the lack of healthiness of everything else in the meal).
The verdict? Cam quite liked it. We added a fair bit of salt to it (probably because we’re salt fiends) but it seemed a little too subtle for my taste. Next time I make it (I have enough mix left to make a cup of sauce) I’m adding nooch and a little powdered mustard.
I’ve used a few different Mac and “Cheese” recipes in the past – the lower fat New Farm Mac and Cheese recipe from the original Get Sconed blog site was good (now the version online is gluten free). There’s also my ye olde standby (bastardised from a scalloped potato recipe from long long long ago). Now I tend to add a few drops of liquid smoke to that.
What’s your favourite Mac and “Cheese” recipe? Or do you prefer to use a mix?