truffle mac and cheese(delishous)

Ingredients

• Beverages, almond milk, unsweetened, shelf stable

  2 cup or 524g

• Garlic

  Raw

  1 clove or 3g

• tasty cheddar

  organic

  150 Grams or 150g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Gruyere cheese

  115g

• Nuttelexolive Light

  Light Olive Spread - Woolworths

  10g

• parmesan sharp

  perfect italiano

  55 Grams or 55g

• Rice flour

  White

  30g

• Organic Tapioca Flour

  Arrowhead Mills

  6g

• vetta smart pasta high protein

  vetta

  350 Grams or 350g

Directions

1. Remember to add mustard powder and basil- fresh at the end or dry at the start Also a pinch of nutmeg
2. Add milk slowly to mixture
3. Walnuts must be ground to use as flour
4. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour paprika and mustard and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.
5. Use truffle oil at end 2tsp