Vegan Buffalo Mac & Cheese
🧾 Ingredients
- 1 16oz package of macaroni/elbow noodles
- 1/2 cup of butter (1 vegan butter stick — I recommend Earth Balance) + 2 tbsp of vegan butter
- 1/2 cup of flour
- 2 blocks of cheddar Daiya vegan cheese — grated
- 4 cups of plant-based milk (I recommend Not Milk brand or the creamiest you can find)
- 1 package of vegan chicken (I recommend Daring grilled chicken) — cooked and diced
- 1/2 cup + 2 tbsp buffalo sauce
- 3 pieces of soft white bread
👩🍳 Directions
- Preheat oven to 350°F, and spray a 13x9 or 14x9 casserole dish with nonstick cooking spray.
- Cook macaroni as instructed on package, using the minimum cook time or until al dente. Drain and set aside.
- While macaroni is cooking, melt 1 stick of butter (1/2 cup) in a saucepan on low heat. Once melted, whisk in flour, and stir until smooth.
- Gradually stir in your plant milk. Continually slowly whisk until it comes to a boil. After 1 minute of boiling, stir in the cheese and 1/2 cup of buffalo sauce.
- Stir until the cheese is melted and everything is smooth.
- Add macaroni and chicken to the cheese sauce. Stir gently until mixed.
- Pour mixture into prepared casserole dish. Drizzle top with remaining buffalo sauce. Bake uncovered for 15–20 minutes or until bubbly. Let stand 5–10 minutes before eating.
💡 Notes
For extra crispiness, sprinkle with panko breadcrumbs and broil the top for 3–5 minutes. You can sub jackfruit or soy curls for the chicken if desired!