When I read the ingredients for this recipe I wasn't sure it would be any different or better than versions of "mac n cheese" I've already made. I was mostly right.
The sauce was different than others I've made, mostly due to the addition of flour, which I thought was a great way to make the sauce cheesy, and the lemon juice, which to me made the sauce a bit too tangy. I prefer the richer, creamier type sauces. I know they exist; I had the most amazing "Mac N Yease" at a local vegan restaurant, Plum Bistro, a few months ago. I think the Mac Daddy sauce was on the right path, although I'm not sure yet what's needed to make it purely decadent.
I'd give this dish a B. All in all, it was good and I wouldn't mind eating it again. Not a resounding endorsement, I know, but hey, in order to appreciate the really fantastic meals you have to have some just plain good meals sometimes.
I paired the pasta with a large side of tater tots (one of my biggest vices) and some sauteed kale. They did a nice job of balancing out the tang of the pasta.
Difficulty: Simple.
Cost: $6-$7 (excluding the sides). About $10-$12 with the sides.
Modifications: None.
Cleanup: Average.
This recipe is on page 195 of Veganomicon.
That's one fine lookin' comfort food meal.
ReplyDeleteI usually like a little bit of lemon juice in mac and uncheese recipes, but I've noticed some recipes ask for a bit too much (then you end up with lemony pasta, no thanks), so I guess we should always proceed with caution with that ingredient. :-)
Yeah, proceed with caution. Couldn't have said it better myself.
ReplyDelete