MAC AND CHEESE CASSEROLE “BLACK TRUFFLE”
MAC AND CHEESE CASSEROLE “BLACK TRUFFLE”

INGREDIENTS:
MAC AND CHEESE
- 2 CUPS OAT MILK (UNSWEETENED)
- 4 OZ (1/2 CONTAINER) MISHA’S BLACK TRUFFLE CHEESE
- 1 TSP DRIED MUSTARD
- 1 TBSP DIJON MUSTARD
- 1/4 CUP NUTRITIONAL YEAST
- 1/4 CUP PLANT BASED BUTTER
- 1/3 CUP OLIVE OIL
- 2 TBSP JUST EGG
- 1 TSP SMOKED PAPRIKA
- 1 TSP ONION POWDER
- 1/2 TSP BLACK PEPPER
- 1 TBSP GARLIC, PAN ROASTED IN 1 TBSP OF OLIVE OIL AND 1 TSP SALT
FOR TOPPING
- 1 CUP PANKO CRUMBS
- 1 TBSP BUTTER (OR 1 TBSP TRUFFLE OIL)
DIRECTIONS
Step 1
Boil 1 pound of pasta in salted water (about the taste of sea water) about 1 minute less than al dente.
Step 2
Drain pasta and empty in greased baking pan.
Step 3
Mix oat milk, olive oil, nutritional yeast, dried mustard, just egg, dijon mustard, black pepper, onion powder, smoked paprika, roasted garlic, plant-based butter, and Black Truffle cheese in bowl together. Whisk until blended.
Step 4
Pour mixture over pasta.
Step 5
Mix panko crumbs with plant-based butter. Sprinkle on top of pasta.
Step 5
Bake at 325°F for 45 minutes (start to check at 30 minutes; the bottom should get creamy, not watery). Garnish with fresh parsley and serve.