Truffle Mac

Everyone’s favorite comfort food can now be made in minutes using our Aged English Sharp Farmhouse. With a splash of truffle oil and some Brussel Sprouts or veggies thrown in, this is a dish that will surely please everyone from kids to grandparents.

Our Sharp Farmhouse can easily be transformed into a rich, creamy sauce for macaroni or pasta simply by heating with a non-dairy milk. With a splash of truffle oil to heighten the experience and some Brussel Sprouts or veggies thrown in, this is a dish that will surely please everyone from kids to grandparents. But don’t just stop there – pour the sauce over a baked potato or veggies, or stir in some jalapenos for a quick queso for nachos – it’s that versatile!

  • 12 ounces macaroni or penne pasta (try gluten-free)
  • 8 ounces Brussel Sprouts, trimmed and cut in half
  • 3 cups nondairy milk
  • 13 ounces (2 wheels) Aged English Sharp Farmhouse, cut into ½-inch cubes or grated
  • ¼ cup white wine, optional
  • 1 tablespoon white truffle oil
  • Salt and pepper

Start by bringing a large pot of water to a boil. Salt the water, then cook the pasta according to package directions, undercooking it by a minute or two to ensure the proper al dente texture. During the last two minutes of cooking, however, add the Brussel sprouts to the pot so that they cook alongside the pasta. Drain well.

Meanwhile, prepare the cheese sauce. In a medium saucepan, heat the nondairy milk over medium heat until hot. Add the cheese and white wine, and continue to cook over low heat, stirring frequently, until the cheese has completely melted and the sauce is thick and creamy. Stir in the truffle oil. Season with salt and pepper to taste. Combine with the hot, cooked pasta and Brussel sprouts, and serve immediately as a creamy mac and cheese, or transfer to a casserole dish, top with bread crumbs, and bake at 400ºF for 30 minutes until bubbling to serve as a baked mac and cheese. Serve hot and enjoy!

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6 thoughts on “Truffle Mac

  1. Georgina Wrosz

    I was introduced to Mikoyo’s Kitchen by my brother Hugo. He sent me three cheeses and to my surprise they are very delicious, it is very hard to find a good vegan cheese here in San Diego. I’m hooked!

  2. Trish

    Made the mashed last night and also the baked potatoes – WOW is the word to describe the taste 🙂 Thanks again for your amazing products. Only problem is that I’m putting on weight because I CAN’T stop eating it! lol.

  3. Gilly

    Actually, a rarebit isn’t a dunking sauce or ever served over potatoes, The dish IS the sauce poured over a slice of toasted bread then grilled ’til the cheese is bubbling. The recipe generally includes Worcestershire sauce – but Yorkshire-made Henderson’s is a brilliant vegan substitute. I’d love to try your recipe but cannot find your amazing-looking cheeses anywhere. Are they available in the UK (and if not, why not?!)

  4. Gale Maurer

    Just made your “truly free-range chickenless stock” from
    Homemade Vegan Pantry. I am in love with it. Thank you, thank you, thank you. Finally a broth/stock that doesn’t taste like flavoured water. Can’t wait to make the “Creamy of Curry Soup” with the left behind veggies, for tomorrow nights dinner.

  5. Arthur

    Any benefits to mixing your cultured butter and flour to make a roux before adding the 3 cups of non-dairy? Or you think the cheese thickens the sauce enough on its own?

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