Pre heat oven to 350 degrees
Boil the macaroni until it is tender while making the “cheese” sauce. Drain it and let it sit until you are ready to add it to the sauce. (Do not rinse!)
Add the truffle butter and flour to a small pot and combine over medium heat. After three minutes, add almond milk and bring to a simmer. Turn off the heat and add the nutritional yeast, truffle oil, truffle mustard, garlic powder, smoked paprika, truffle salt, and pepper. Stir to combine, and taste it to see if it has the desired saltiness.
Remember, the cheese sauce should be well seasoned because the pasta is relatively bland. If your sauce tastes good, the dish will taste good.
Add the drained macaroni to the sauce and stir to combine, then put it in a non-stick sprayed casserole dish.
Put the toast in a food processor and pulse it until bread crumbs form. Melt truffle butter and combine the breadcrumbs and butter together. Sprinkle the bread crumbs over the top of the macaroni and cheese.
Top with more smoked paprika, salt, and a little black pepper if you would like some extra color and flavor. Bake at 350 degrees for 12-15 minutes.
Keep an eye on the top so that your breadcrumbs come out perfectly golden brown.
