Inspired by the fine-dining menu popularity of truffle mac & cheese, this rooster-shaped noodle combines white miso with bolete and porcini mushrooms for a deep, rich umami flavor. White miso, a traditional Japanese seasoning made from fermenting soybeans, adds a mild, slightly sweet savory note, while the mushrooms bring earthy, woodsy depth for an elevated twist on classic mac and cheese.

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• - Grilled Chicken, Shiitake Mushrooms, Cremini Mushrooms, Baby Spinach, Roasted Garlic, Parmesan Cheese, Scallions, Truffle Oil

• - Marsala Cream Sauce

  - Roasted Garlic and Four Cheese Sauce

  - Red Wine Bison Bolognese

  - Roasted Garlic Avocado Oil

• - Brown Butter Miso Mushroom Rooster Comb with Crispy Shallots

  - Miso Mushroom Rooster Comb Mac & Cheese

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• INGREDIENTS: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Miso (Soybean, Rice, Salt), Chives, Wheat Gluten, Bolete Mushrooms, Tamari Soy (Water, Soybean, Salt, Alcohol, Wheat), Egg Whites, Salt, Granulated Onion, Granulated Garlic. CONTAINS: EGGS, SOY, WHEAT.
  

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