Instructions 1. Preheat the oven to 375 degrees F and begin roasting head of garlic. 2. Fill a large pot with water and a healthy sprinkling of sea salt. Bring to a boil and add the noodles. Boil for about 5 minutes, until they are al dente (remembering it’s ok if they are slightly firm because they will cook more in the oven, so no need to worry). Drain with a colander and transfer to a 9” x 13” baking dish (this recipe will just fit in that!) or desired baking vessel. Set aside. 3. In a high-speed blender, add the cashews and water and blend until smooth and creamy. This should take a minute or two. Add the chopped cheeses, butter, dry mustard, nutmeg, miso, peeled roasted garlic head, and cayenne pepper. Start by blending on low and gradually turn up the speed, until you are left with a smooth and creamy sauce, scraping down the sides and moving everything around as needed (please work with your blender, help it out and don’t give it a brain aneurysm). If using a smaller blender, divide the cashew milk in half and try making the sauce in two separate batches. 4. Pour the cheese sauce over the noodles in the baking dish. Mix well. 5. Bake in the oven, uncovered, for about 30 minutes, until the edges are slightly golden and the cheese is thoroughly melted. Remove from the oven, pour on truffle oil, and stir with a large spoon. Let stand for 10 minutes. Serve immediately.