Truffle Mac and Cheese is the mac and cheese recipe of your dreams. Plenty of creamy and rich sauce, earthy mushrooms cooked in truffle oil. Lots of great flavors and so much cheesy magnificence. A winner that the whole family will enjoy any time.
Right we all can agree these are amazing and so satisfying. But this Truffle Mac and Cheese is the most elegant and decadent version that you’ve ever tried.
Reasons to make this Truffle Mac and Cheese
It is easy to make, and the result tastes like in a great restaurant, so amazing.
You will love the earthy aroma from the truffle oil. This is a dish that tastes so rich, luxurious, and it is easy enough for a quick weeknight dinner.
From the result you would think it takes hours to make, but the truth is it comes together in under 30 minutes.
A dish that will impress any guests no matter how picky they came to your table.
What you need for this Truffle Mac and Cheese recipe
Apart from garlic and onion powder which add lots of flavor to our pasta, you will need the following ingredients:
Macaroni: you can use larger or smaller ones. I find the larger ones more amazing because they hold the sauce and other ingredients better. You really have this amazing eating experience in each and every macaroni bite. I cook my macaroni before so it saves some time. Makes everything so much faster.
Truffle oil: this is one decadent ingredient. It tastes earthy, a little bit garlicky and fruity at the same time. You can be sure it does what it should: add a lot of flavor and the result is so yummy. It is a complex and intense aroma which goes so well with our mushrooms.
Mushrooms: are here for texture plus these are cooked in truffle oil and that makes them extra elegant with a full body and a subtitle woody flavor. Really good.
Almond milk and cashews: you can use any plant milk you like and have on hand. There aren’t any limitations. If you don’t want the Truffle Mac and Cheese to be dairy free, just use regular whole milk. Here come the cashews. I soak them in hot water for 10 minutes to soften them. This is an important step which makes blending so much easier.
More time? You can even soak the cashews for a couple of hours in water, doesn’t need to be warm. Regular tab water is just fine, therefore always drain your nuts after soaking. Everything goes into the blender and the result will like a heavy cream texture. So creamy, rich and just amazing.
Dairy free cream cheese: I’m always on board to add cream cheese to dishes like I do in my Roasted Cauliflower Soup or the Creamy Tomato Pasta. So creamy and rich, it is a really versatile ingredient which does so much for dishes and is so amazing.
Vegan parmesan and white cheddar: Make everything so cheesy, full and satisfying. White cheddar is mild and flavorful. You can absolutely use regular cheddar which is more yellow, but the flavor is stronger and it will change the color of the sauce.
How to make Truffle Mac and Cheese
Drain the cashews and transfer them to a blender together with the almond milk. Blend until you have a real smooth and silky texture.
In a casserole, heat 3 Tbs truffle oil. Add mushrooms and cook them for around 5 minutes. If there is any excess liquid in the pan, cook for a bit longer until all is evaporated. Remove the mushrooms and set them aside.
Give the cream cheese, cashew cream, cheddar, garlic and onion powder to the casserole. Season with a pinch of salt and pepper and cook for 3 minutes until everything is melted into a velvety and homogenous texture.
Next add the macaroni and mushrooms to the sauce, cook for 2 minutes more and add remaining 1 Tbs truffle oil. Serve the Truffle Mac and Cheese on plates or in bowls.
Tips and Recommendations
I don’t recommend freezing this dish. Simply there are a lot of creamy ingredients and fats in it that I think will separate from each other while freezing.
Also I think it will affect the mushroom texture. Anyways let me know if you try this. You can tell me about your experience.
Instead of freezing, you can stick the pasta covered in the fridge. They will stay good for around 5 days.
- 4 cups macaroni, cooked (use gf, if you want to)
- 4 Tbs truffle oil
- 8 oz mushrooms, sliced
- 7 oz dairy free cream cheese
- 1/2 cup vegan parmesan
- 1 cup almond milk
- 1/2 cup cashews
- 10 oz vegan white cheddar cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt, pepper to taste
- Blend the soaked cashews after draining them with almond milk in a blender until velvety and smooth.
- Heat a skillet with 3 Tbs truffle oil, add mushrooms and cook them for around 5 minutes, until all excess liquid is evaporated. Remove from pan.
- Use the same skillet and add the cashew cream from the blender, cream cheese, garlic, onion powder, and cheddar cheese. Season with a pinch of salt and pepper, and the reserved 1 Tbs truffle oil. Heat up until everything is a completely melted and cook again for 3 minutes.
- Add macaroni and mushrooms into the pan cook finally for 2 minutes.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 958Total Fat: 68gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 131mgSodium: 1105mgCarbohydrates: 56gFiber: 4gSugar: 7gProtein: 34g