Mushroom & White Truffle Mac and Cheese

• Vegetarian

• Produce

  • 1 cup Baby bella mushrooms
  • 1 tsp Thyme, fresh

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Pasta & Grains

  • 3 cups Pasta

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp Truffle oil, white

• Dairy

  • 2 cups Parmesan cheese

• Liquids

  • 2 cups Water

Found on thealmondeater.com

Description

Ingredients

• 2 tbsp olive oil
• 1 cup sliced baby bella mushrooms
• 1 tsp fresh thyme
• 3 cups pasta*
• 2 cups water
• 1 cup unsweetened almond milk
• 2-3 tbsp flour**
• 2 tsp white truffle oil, more to taste
• 2 cups shredded parmesan cheese, more to taste
• Salt and pepper to taste

Directions

• Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring occasionally for 5 minutes or until mushrooms are just starting to cook.
• Add in pasta, water, and milk and turn heat up to high; bring to a boil and cook until noodles are soft.
• Turn heat down to medium and add in 2 tbsp of flour, stirring really well.
• Add in truffle oil and cheese, stirring. If mixture still isnt thick enough, add in 1 more tbsp of flour.
• Add salt and pepper to taste and enjoy OR:
• Optional: turn broiler on high and place skillet (as long as its oven-safe) in oven and broil for 3-5 minutes or until cheese turns slightly golden in color.
• Enjoy!