![]() ![]() Everyone went home in a fully contented, if slightly sweaty state of cheesed-out bliss. Fearless foodies clamored for a spoonful, curious, shocked, and ultimately delighted.Īs with any good, spirited competition, there were clearly no losers in this crowd. Mercifully sweet rather than full-on savory, this inspired frozen creation laced umami notes through nutritional yeast-spiked breadcrumbs, mingling amidst a smooth base glowing with a heavy turmeric glow. Mac and cheese ice cream scooped out by Austin’s favorite vegan parlor, Sweet Ritual, blew out all the stops for what one might expect from the average mac. If it hadn’t been pushing 100 degrees in the sun, I could have eaten that whole chafing pan of noodle goodness myself.Įasily the most creative, avant-garde edible was actually a dish not entered for consideration. Crunchy cheese-infused breadcrumbs sealed the dish in a toasty, slightly nutty blanket, perfectly balancing out textures and flavors. Tender yet toothsome pasta tubes, generously sauced without becoming soupy, decadent, slightly salty, savory, and oh so cheesy. It was simply the platonic ideal of the art form in my eyes. Just one point separated this spicy blend from my person favorite, which ultimately came in second the previous year’s winner, as it turned out, Megan Bee with her Classic Mac and cheeze with a cheezy crumb topping. First place went to Megan Gross with her blazing Buffalo Cauliflower Mac N Cheeze. Innovation won out over classic comfort in the end. Luckily, it was a close call at the top, and any of the dominant macs would have been fully welcomed on my dinner plate again. Yes, they’re all good, but which ones are great? Which single entry was the best? Coming to an agreeable consensus just among the three of us was fraught with disagreement, dissenting opinions strongly argued as we huddled over cheese-smeared papers smudged with undecipherable ink stains. Personal preferences aside, just how do you evaluate the proper degree of sauciness? Just what constitutes the perfect cheesy flavor? How important is it to stick with the classic preparation, or should more points be assigned to innovations that depart from the expected orange essentials?īy the time the 12th, and then 13th rich, creamy cup was delivered, my head was spinning. For the casual bystander, this was merely a celebration of the classic childhood treat, but for me, Jessica Morris, and Rolando Garza, my fellow judges, this was serious business. ![]() Gluten-free, vegetable-based, whole wheat, and classic white pastas all vied for the title, each one smothered in equally diverse mixtures of spicy, savory, crunchy, gooey toppings. ![]() Over 300 hungry souls came to get their mac on, to taste and test oodles of noodles. The stakes were high, with competitors vying for cheese-covered fame, glory, but most importantly, the golden noodle trophy. Undaunted, a dozen brave souls set hot plates and chafing dish heaters ablaze, igniting molten vats of gooey orange sauce, thick with ambition. Slung low in the sky, the midday sun fought to burn through the haze and humidity typical of a Texan summer. ![]() Remember that time I judged the Texas Mac Off? What do you mean, I never blogged about it? Well, pull up a chair and have a seat, because I have quite a cheesy tale to tell. ![]()
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