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Truffle Mac & Cheese Cornbread Bowl
This is a fun recipe to make even if you don't have time to make any of the ingredients from scratch. You can always opt for store bought macaroni & cheese, cornbread, and baked beans, if you are short on time.
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Shopping List
Ingredients
-
vegan cornbread mix of choice OR make from scratch
-
1.5 cups macaroni noodles
-
2 Tbsp vegan butter
-
2 Tbsp flour
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1/2 tsp red pepper flakes
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1/2 tsp salt
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1/2 tsp garlic powder
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1/2 tsp garlic powder
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1/2 tsp Italian seasoning
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1.5 cups plant-based milk
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1 cup vegan mozzarella cheese
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2 Tbsp nutritional yeast
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2 tsp truffle oil
Garnish Ingredients
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1 can vegan baked beans
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fried onions
-
jalapeno
Directions
- 1Bake cornbread in a small baking pan (a 6 inch round pan is a good size). Set aside to cool
- 2Boil macaroni noodles until al dente. Drain and set aside
- 3Melt butter in a pot. Add flour once butter is melted and create a roux. Cook on medium heat for about 2-3 minutes, whisking continuously. Do not overcook
- 4Add red pepper flakes, salt, onion powder, garlic powder, and Italian seasoning to the roux. Whisk until well incorporated
- 5Lower heat to medium-low and slowly add plant-based milk to the roux. Whisk continuously until sauce starts to thicken
- 6Add mozzarella cheese to the sauce and stir until melted
- 7Add cooked macaroni shells and nutritional yeast to the pot. Stir until combined.
- 8Remove pasta from heat and stir in truffle oil. Cover pot with lid
- 9Gently heat baked beans and slice jalapeno to garnish
- 10Cut the middle out of the cornbread to make a "bowl"
- 11Fill the cornbread bowl with macaroni and baked beans. Top with fried onions and jalapeno slices.
Enjoy!
Shopping List
Ingredients
-
vegan cornbread mix of choice OR make from scratch
-
1.5 cups macaroni noodles
-
2 Tbsp vegan butter
-
2 Tbsp flour
-
1/2 tsp red pepper flakes
-
1/2 tsp salt
-
1/2 tsp garlic powder
-
1/2 tsp garlic powder
-
1/2 tsp Italian seasoning
-
1.5 cups plant-based milk
-
1 cup vegan mozzarella cheese
-
2 Tbsp nutritional yeast
-
2 tsp truffle oil
Garnish Ingredients
-
1 can vegan baked beans
-
fried onions
-
jalapeno
Directions
- 1Bake cornbread in a small baking pan (a 6 inch round pan is a good size). Set aside to cool
- 2Boil macaroni noodles until al dente. Drain and set aside
- 3Melt butter in a pot. Add flour once butter is melted and create a roux. Cook on medium heat for about 2-3 minutes, whisking continuously. Do not overcook
- 4Add red pepper flakes, salt, onion powder, garlic powder, and Italian seasoning to the roux. Whisk until well incorporated
- 5Lower heat to medium-low and slowly add plant-based milk to the roux. Whisk continuously until sauce starts to thicken
- 6Add mozzarella cheese to the sauce and stir until melted
- 7Add cooked macaroni shells and nutritional yeast to the pot. Stir until combined.
- 8Remove pasta from heat and stir in truffle oil. Cover pot with lid
- 9Gently heat baked beans and slice jalapeno to garnish
- 10Cut the middle out of the cornbread to make a "bowl"
- 11Fill the cornbread bowl with macaroni and baked beans. Top with fried onions and jalapeno slices.
Enjoy!
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