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Buffalo Chicken Mac and Cheese Recipe

A bold vegan mac and cheese featuring spicy buffalo-style plant protein and a creamy dairy-free sauce.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • Pasta elbow or shells: 300 g
  • Plant-based chicken pieces: 200 g
  • Silken tofu: 1 cup 200 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Buffalo-style hot sauce: 3 tablespoons
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: ¾ teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Pan-cook plant-based chicken with olive oil until lightly crisped.
  3. Toss cooked protein with buffalo sauce and keep warm.
  4. Blend tofu, plant milk, nutritional yeast, lemon juice, and spices until smooth.
  5. Heat sauce gently in a saucepan for three minutes.
  6. Add pasta and buffalo protein, stirring until evenly coated.
  7. Adjust seasoning and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 440 kcal
  • Total Fat: 11 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 50 g
  • Fiber: 6 g
  • Protein: 27 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 45%
  • Calcium: 32%
  • Iron: 24%
  • Phosphorus: 30%
  • Zinc: 18%

Additional Notes / Tips

  • Add vegan ranch drizzle for balance.
  • Use smoked paprika for deeper heat.
  • Best enjoyed hot, unapologetic, and with excellent spice tolerance.