We share our favorite recipes like they are going on out of style! “Aint no sense in taking recipes to the grave” is how my grandmother sees it.
People tend to keep a tight grasp on their prized macaroni & cheese recipes, but not in my family.
Serve the Mac & cheese right away topped with the bbq pulled mushrooms & a side of greens.I’m pretty sure you all know how hard it is to find a good, southern, soul food style baked macaroni and cheese recipe, right? Once shredded, stir them through the bbq sauce. Once the mushrooms are golden, remove them from the pan and shred them with a fork on your chopping board. Let the sauce bubble away for 10-15 minutes. Seasoning with salt whilst they’re cooking.įor the bbq sauce, in a small saucepan add all the bbq sauce ingredients & stir well. Try to let them crispy up & go golden as best as you can. Sauté for 10-15 minutes, pressing & moving the mushrooms every now and then. Meanwhile to make the mushroom brisket, place a large non stick pan over a high heat, add a little oil & the mushrooms. Top the mac & cheese with a little extra grated cheese & the breadcrumbs, then place into the oven to bake for 15 minutes. Once the cheese has melted through & the sauce is resembling a custard like consistency, stir through all the pasta. Whisk in the tapioca mixture, miso, mustard, cheese, nutritional yeast, lemon juice & seasoning. Once you’d added all the milk, the sauce should be thicker & creamy. Then, gradually whisk in the infused milk, a little at a time. Stir the mix for a couple of minutes to cook out the flour. When the butter is melted, add the flour. In a separate large saucepan, add the vegan butter and place the pan over a low heat. Place the saucepan over a low heat to infuse for 15 minutes. First in a medium saucepan add the non dairy milk followed by the onion & garlic.
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