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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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

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Garnish Ingredients

1 can vegan baked beans
fried onions
jalapeno

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Directions

Bake cornbread in a small baking pan (a 6 inch round pan is a good size). Set aside to cool
Boil macaroni noodles until al dente. Drain and set aside
Melt 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
Add red pepper flakes, salt, onion powder, garlic powder, and Italian seasoning to the roux. Whisk until well incorporated
Lower heat to medium-low and slowly add plant-based milk to the roux. Whisk continuously until sauce starts to thicken
Add mozzarella cheese to the sauce and stir until melted
Add cooked macaroni shells and nutritional yeast to the pot. Stir until combined.
Remove pasta from heat and stir in truffle oil. Cover pot with lid
Gently heat baked beans and slice jalapeno to garnish
Cut the middle out of the cornbread to make a "bowl"
Fill 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

Bake cornbread in a small baking pan (a 6 inch round pan is a good size). Set aside to cool
Boil macaroni noodles until al dente. Drain and set aside
Melt 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
Add red pepper flakes, salt, onion powder, garlic powder, and Italian seasoning to the roux. Whisk until well incorporated
Lower heat to medium-low and slowly add plant-based milk to the roux. Whisk continuously until sauce starts to thicken
Add mozzarella cheese to the sauce and stir until melted
Add cooked macaroni shells and nutritional yeast to the pot. Stir until combined.
Remove pasta from heat and stir in truffle oil. Cover pot with lid
Gently heat baked beans and slice jalapeno to garnish
Cut the middle out of the cornbread to make a "bowl"
Fill the cornbread bowl with macaroni and baked beans. Top with fried onions and jalapeno slices.

‍

Enjoy!