This ain't your kids mac 'n cheese!...Truffle Tri-Color Mac 'n Cheese Muffins!

Ummm, yup! These are the adult version of the kid's classic mac 'n cheese!  Technically you don't have to use the tricolor elbow macaroni.  I used it because well, I had it.  The one thing I did notice was the texture was a bit different than the typical elbow mac.  But I will definitely use it again for some sort of pasta salad in the future!

And, also technically you do not need to make them into "muffins", but I think it is super cute.  Plus, it is great to use for portion control!  These are good, but I can't say that it is the healthiest recipe!

 If you are not a truffle lover, there must be something wrong with you.  No, I am kidding (although I loooove truffles!).  But if you really do dislike it, no worries, just omit it from the recipe or try my other mac 'n cheese recipe and bake them in a cupcake molder.

Like that other mac recipe, I added some roasted tomatoes on top to cut through some of that richness of the cheesey cream and truffle.




Truffle Tri-Color Mac 'n Cheese Muffins

Like that other mac recipe, I added some roasted tomatoes on top to cut through some of that richness of the cheesy cream and truffle.







Ingredients (yields 5 "muffins
1/2 package elbow macaroni pasta
1/2 yellow onion chopped
1.5 c almond milk (original and unsweetened)
2 tbsp vegan butter
1/2 c nutritional yeast
3/4 package of shredded vegan cheese
1/2 c panko bread crumbs
1.5 tbsp evoo
1 tbsp black truffle oil

Directions
preheat oven 350.  Lightly grease muffin tin and set aside.  Cook elbow mac according to directions.  In meantime, take 1 tbsp evoo, heat in sauce pan and saute yellow onions until lightly brown (about 3-4 minutes).  Slowly mix min almond milk, butter, vegan cheese and nutritional yeast.  Stir until smooth. 
When pasta is done, drain and return to bowl.  Add in your cheese mixture and the truffle oil.  Stir until mixed thoroughly.  Spoon into muffin tins.  Mix 1/2 tbsp evoo with bread crumbs and top each muffin with panko mixture.
Bake for 20 minutes.  Let cool for 5 min and dig in!