Baked Vegan Buffalo Mac + Cheese: A Spicy Comfort Food Favorite

Baked Vegan Buffalo Mac + Cheese is a spicy twist on a classic comfort food favorite, perfect for busy weeknights and gatherings.

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Prep Time 10

Cook Time 40

Cooling Time 5

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 lb elbow noodles The perfect base for this dish; swap with shells or gluten-free pasta if you like.

For the Cheese Sauce

2 Tbsps vegan butter Adds richness and helps form the creamy sauce; can be replaced with olive oil for a lighter version.
3 Tbsps organic all-purpose flour Thickens the cheese sauce; consider using whole wheat or gluten-free flour as an alternative.
1.25 cups almond milk Creates that velvety texture; any other plant-based milk will work well too.
0.5 cups vegan buffalo sauce Gives the dish its signature spicy kick; feel free to adjust for a milder flavor.
2-3 cups plant-based cheddar shreds The key to cheesiest goodness; pick your favorite brand for the best melt.
1 tsp On Everything All-Purpose Blend A dash of seasoning that elevates the flavors; make your own mix with common spices.
0.5 tsp smoked paprika Adds a lovely smoky note; you can use regular paprika if that's what you have.
0.5 tsp sea salt Enhances everything in the dish; adjust to your personal taste.

For the Topping

1 cup breadcrumbs Provides a crispy finish; use panko or gluten-free breadcrumbs for added texture.
2-3 Tbsps vegan butter (melted) Binds the topping and adds extra richness; substitute with oil for a lighter option.

Equipment

large pot
oven-safe skillet
mixing bowl

Method

Step-by-Step Instructions

Boil the Pasta: Start by bringing a large pot of salted water to a boil and cook the elbow noodles or shells according to the package instructions until al dente, about 8-10 minutes. Drain and reserve 4 cups of pasta water for the cheese sauce.
Prepare Cheese Sauce: In an oven-safe skillet, melt 2 tablespoons of vegan butter over medium heat. Whisk in 3 tablespoons of all-purpose flour, along with 1 teaspoon of the On Everything Blend, ½ teaspoon of smoked paprika, and ½ teaspoon of sea salt to form a paste, for about 1-2 minutes. Gradually pour in 1 ¼ cups of almond milk while whisking until smooth and thickened, then stir in 2-3 cups of plant-based cheddar shreds and ½ cup of buffalo sauce until melted and creamy.
Combine Pasta and Sauce: Gently fold the drained elbow noodles into the cheese sauce, ensuring each noodle is thoroughly coated. Stir on low heat for an additional 1-2 minutes.
Make the Topping: In a separate bowl, combine 1 cup of breadcrumbs with 1 teaspoon of On Everything Blend and 2-3 tablespoons of melted vegan butter. Mix until breadcrumbs are evenly coated.
Assemble and Bake: Spread the breadcrumb mixture over the mac and cheese in the skillet. Preheat your oven to 375°F (190°C) and bake for 35-40 minutes, until golden brown and bubbling.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gCalcium: 15mgIron: 10mg

Notes

This dish can be reheated in the oven for the best texture. It can also be prepared in advance for convenience.

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