Black Truffle Maccheroni Al Ferro Ragù

INGREDIENTS (Seven Point Five)

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp butter
  • 2 carrots, finely chopped
  • 2 medium onions, finely chopped
  • 4 stocks of celery, finely chopped
  • 6 garlic cloves, finely sliced
  • 1 pound chopped brown mushrooms
  • 1 cup dry mixed mushroom chopped (see note)
  • 6 oz tomato paste
  • 1/2 cup soaked cashew (see note)
  • 1/2 cup Misha’s Black Truffle cheese
  • 1 cup dry white wine
  • 1/4 cup parsley leaves, chopped Kosher salt and freshly ground black pepper


  1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
  2. Add mushrooms and stir into the vegetables.  Cook over medium high heat until browned 5 to 6 minutes. Add the tomato paste, cook for another 4 to 5 minutes. 
  3. Deglaze with wine and simmer over medium-low heat for 20-30 minutes.
  4. Add in the soaked cashew cream along with the Black Truffle cheese and chopped parsley.
  5. Season with salt and pepper to taste and keep warm until ready to serve.
  6. The sauce can also be stored in an airtight container for 1 week in the refrigerator or frozen for up to 6 months.



    Dry mushrooms should be reconstituted in liquid (add dry mushrooms to a small bowl with enough water to cover). Once mushrooms are softened remove from liquid and chop.

    Soak 1/4 cup of cashews in water overnight, transfer to a blender, and blend until smooth. 

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper


  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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