Black Truffle ·

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.

 

 

 

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