Barley+ Truffled Mac and Cheese

Ingredients

  • 1lb chickpea pasta, prepared according to package directions
  • 4 tablespoons unsalted butter, plus more for greasing pan
  • 1/2 tablespoon fresh sage, chopped
  • 4 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1 tablespoon dried mustard powder
  • 1 cup sharp white cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup Barley+
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tablespoon olive oil
  • 1 tablespoon truffle oil, divided
  • Fresh Italian parsley, chopped

Preparation:

  • Preheat oven to 375
  • In a heavy bottomed pot, melt butter over medium heat. Add the sage and cook until fragrant, about 30 seconds.
  • Add the flour and cook 1 minute.
  • Slowly whisk in the half-and-half and bring to a gentle boil
  • Reduce heat to low and add in the mustard powder, cheddar and Gruyere cheeses. If the sauce is too thick, add a bit of the pasta cooking liquid.
  • Toss cooked pasta in half of the truffle oil
  • Add pasta to the cheese sauce and mix to combine
  • Pour pasta into the greased baking dish.
  • To make the topping, pulse Barley+, remaining truffle oil, Parmesan and bread crumbs in a food processor to medium sized crumbs.
  • Top pasta with Barley+ mixture and bake until the cheese is bubbly and top is golden brown, about 30-40 minutes.
  • Top with parsley and serve.

Vegan Variation:

  • Substitute vegan butter (European style is best-found at Trader Joe’s, Sprouts and other health minded retailers), unsweetened cashew milk, vegan cheddar/Parmesan
  • Add 1 tablespoon nutritional yeast and 1/2 tablespoon lemon juice to cheese sauce at the end of stove top preparation.

You can purchase your Barley+ products here: bit.ly/BarleyPlusMuesli

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2018-12-17T11:33:23+00:00
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