December 23, 2020
Baked Vegan White Truffle Mac and Cheese
Honestly the most delicious and easy Mac and cheese I’ve ever had, with a creamy, garlicky white truffle cheese sauce, shaved Brussels sprouts, and a buttery, crispy breadcrumb topping – this Mac and Cheese is the perfect Christmas Dinner that everyone will absolutely love!
Homemade Mac and Cheese that’s fancy and easy? Double win.
The Holidays are lookin’ a little different for a lot of us this year, so I wanted to share a recipe that’s indulgent and fancy, but still easy as fu*k. Whether you’re spending Christmas with family and loved ones around a dinner table or over Zoom – or if you’re spending it solo on the couch with your favorite Holiday movie and a glass of wine (or two), I think this cozy and tasty Baked Vegan White Truffle Mac and Cheese is the perfect comforting meal this Christmas!
Grab a drink and let’s get to cookin’ the best and easiest Baked Vegan White Truffle Mac and Cheese!
how to make baked mac and cheese
Homemade baked Mac and cheese is seriously so simple to make – you don’t even need to make a roux! The cheese sauce comes together in about 5 minutes with the help of your blender, and the rest of the time is spent bubbling away in the oven. Here’s what you do:
- Preheat your oven and place a rack in the center.
- Cook your pasta about 3 minutes just shy of al dente.
- Put all your cheese sauce ingredients in the blender and pulse until smooth and creamy!
- Mix together the melted butter, breadcrumbs and a bit more truffle salt.
- Combine the partially cooked pasta, shaved brussels and cheese sauce, and place in an oven-safe baking dish.
- Top with the butter panko breadcrumbs and let the oven work its magic!
And there you have it – the easiest, most delicious, indulgent, creamy, savory and butter Baked Vegan White Truffle Mac and Cheese.
is this Mac and cheese freezer-friendly?
It sure is! And the best part? You can freeze it ether before or after it’s baked. So whether you want to make some for a neighbor or friend who may be spending the holidays alone, or prepare a whole batch for yourself and save some for a rainy day, this Mac and Cheese is that perfect freezer-meal any and every occasion. Here’s what you’ll need to do.
- Before Baking: Prepare the Mac and cheese according to the directions, but stop before placing it in the oven. Transfer the Mac and cheese to a freezer and oven safe container and cover tightly. Place it in the freezer. When you’re ready, no need to thaw! Cover the Mac and cheese with foil and bake in your preheated oven for 45 minutes. Uncover and bake an additional 15 minutes, until the cheese is bubbly and the breadcrumbs are golden brown and crispy!
- After Baking: Prepare the Mac and cheese according to directions. After baking, bring it to room temperature and transfer it to a freezer and oven-safe container. Place it in the freezer. When you’re ready, no need to thaw! Cover the Mac and cheese with foil and bake in your preheated oven for 45 minutes. Uncover and bake an additional 15 minutes, until the cheese is bubbly and the breadcrumbs are golden brown and crispy!
white truffle mac and cheese, please!
I hope you love this recipe as much as I do! I know this Holiday season might be a little different for so many of us, so I truly hope this Baked Vegan White Truffle Mac and Cheese brings you some comfort and joy. If you give this recipe a try, make sure to snap a photo of your creamy Mac and Cheese, and share it by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.
Happy Holidays, friends! XO!
Baked Vegan White Truffle Mac and Cheese
Ingredients
- 1 LB short pasta noodles such as shells macaroni, or campanelle
- 2/3 cup panko breadcrumbs
- 6 TBS melted vegan butter
- 4 cups unflavored and unsweetened soy milk
- 14 oz vegan mozzarella shreds
- 4 oz vegan parmesan shreds
- 1/2 cup nutritional yeast
- 6 cloves garlic
- 4 tsp truffle salt divided
- 2 tsp ground black pepper
- 1 LB shaved brussels sprouts
- Fresh minced parsley for serving, optional
Instructions
- Preheat oven to 400° F and place a rack in the center of the oven.
- Cook pasta 3 minutes shy of al dente according to package directions. Drain, but do not rinse.
- Meanwhile, while the noodles are cooking, make the breadcrumb topping and cheese sauce.
- For the topping, combine the panko breadcrumbs, melted butter and 1 teaspoon truffle salt. Mix until well incorporated. Set aside.
- To prepare the cheese sauce, place the milk, cheese, nutritional yeast, garlic, remaining 3 teaspoons of truffle salt, and pepper into a high-powered blender and pulse until smooth, about 30 seconds to 1 minute. Taste and adjust seasonings.
- Stir together the partially cooked pasta with the cheese sauce and shaved brussels sprouts, mixing to ensure all the pasta is coated in the cheese sauce.
- Transfer the Mac and cheese to a 9x13 - inch baking dish and top with the panko breadcrumbs. Cover with aluminum foil and bake in the preheated oven for 10 minutes. Remove the foil and bake an additionally 15 minutes, or until the cheese is bubbly and the breadcrumb topping is golden-brown and crispy.
- Sprinkle with fresh parsley and enjoy!
