Vegan Buffalo Mac and Cheese
This creamy, spicy Vegan Buffalo Mac and Cheese is packed with melty vegan cheeses and buffalo chick’n, it’s a plant-based twist on a classic dish that everyone will love. Perfect for weeknight dinners or sharing at a party!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 C plant-based butter
- 1/3 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 C all-purpose flour (about 65 grams )
- 3 C unsweetened oat milk
- 1/4 C nutritional yeast
- 8 oz. vegan Colby jack (shredded)
- 7 oz vegan cheddar (cubed)
- 1/4 C vegan parmesan (shredded)
- 1 tsp garlic pepper seasoning
- 1 tsp paprika
- 1 tsp seasoned salt (to taste)
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/2 tsp ground mustard
- 1 lb elbow macaroni
- 1 lb plant-based chicken (tenders, prepared to package directions)
- 1/2 C buffalo sauce
Instructions
- 1
Preheat your oven to 425°F. While you work on the cheese sauce, boil the elbow macaroni according to package instructions but remove them a few minutes before reaching al dente. Reserve 1 cup of pasta water and drain the rest. Toss the cooked vegan chick’n tenders in buffalo sauce and slice them into bite-sized pieces. Set aside.
- 2
In a large, heavy-bottomed, oven-safe braiser, melt the plant-based butter over medium-high heat. Once the butter has melted, add the diced onions and sauté until they’re soft and translucent. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
- 3
Sprinkle the flour over the onions and garlic, stirring to form a thick paste (roux). Cook this mixture for about 4 minutes, stirring occasionally to cook off the raw flour taste.
- 4
Reduce the heat to medium-low. Whisk in the oat milk, one cup at a time, making sure each addition is fully incorporated before adding more. The sauce should be smooth except for the garlic and onion bits.
- 5
Whisk in the garlic pepper seasoning, paprika, seasoned salt, cracked black pepper, turmeric, and ground mustard. Then, stir in the nutritional yeast flakes.
- 6
Add the cubed vegan cheddar to the sauce. Stir occasionally and let the sauce simmer gently until the cheddar is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if needed.
- 7
Stir the cooked macaroni into the cheese sauce, making sure it’s well-coated. If the sauce is too thick or clumpy, add a few tablespoons of the reserved pasta water to loosen it to a creamy consistency. Stir in 2/3 of the buffalo chick’n (and any remaining buffalo sauce if you like).
- 8
Spread the macaroni mixture evenly in the braiser. Sprinkle the shredded vegan Colby jack on top, followed by some vegan parmesan. Arrange the remaining buffalo chick’n on top, and grate more vegan parmesan over everything, if desired.
- 9
Transfer the braiser to the oven and bake for 10-12 minutes, until the cheese is melted and bubbly. Remove from the oven and let rest for a few minutes before serving. Dassit!