Buffalo ‘chicken’ Mac & ‘Cheese’
I can’t wait for you guys to try this buffalo chicken mac inspired by the infamous Homeroom in Oakland, California. They have some incredible mac & cheese dishes with super unique flavors, and this recipe serves as a great base for all types of add-ins. I made this recipe dairy-free for the base, and topped it with a greek yogurt ranch from Ambitious Kitchen. Highly recommend with Frank’s Hot Sauce and a TON of black pepper.
INGREDIENTS
Serves 4
9 Oz Elbow or Shell Pasta
4 Tbsp Vegan Butter or Olive Oil (or combination)
3 Tbsp All Purpose Flour
1 Can Full Fat Coconut Milk - 13.5 Fl Oz
3/4 Cups Vegetable Stock
6 Tbsp Nutritional Yeast
2 Tsp Garlic Powder
1 Tsp Cayenne Pepper
1 Tsp Red Pepper Flakes
Gardein Chicken - 8.1 Oz (optional)
3 Tbsp Breadcrumbs
Salt & Pepper
Extra Red Pepper Flakes
Hot Sauce
Cilantro
INSTRUCTIONS
Boil the pasta as per packet instructions or until al-dente. Reserve a half cup of pasta water.
Preheat oven to 400 F.
Add the butter or olive oil to a pan on medium heat. Once it melts, add the flour and whisk until a smooth paste forms.
Pour in the coconut milk and vegetable stock. Keep whisking until the mixture comes to a boil and is smooth.
Take the sauce off the heat. Add in the nutritional yeast, garlic powder, red pepper flakes, and cayenne pepper. Season with a generous amount of hot sauce, salt, and pepper to your liking.
Cook the Gardein Chicken as per instructions if you are adding this to the dish. Once it is cooked, chop it into bite sized pieces and stir it into the macaroni.
Add the pasta and a little bit of pasta water to the sauce. Stir to combine. Add salt and black pepper if needed after a quick taste test!
Put your macaroni into an oven safe dish. Top with breadcrumbs. Put it in the oven for 10-12 minutes until the breadcrumbs are nice and golden.
Lastly, top with a copious amount of ranch, hot sauce, chili flakes, and cilantro. Enjoy!