Search by recipe name, ingredient, category or feature.
Vegan Mac ‘n’ Cheese with Hot Buffalo Breadcrumbs
Vegan mac ’n’ cheese with hot buffalo breadcrumbs — creamy, comforting and boldly flavour-packed, with a crunchy, spicy topping that takes things to the next level. Plant-based comfort food done properly.
Start by cooking the sweet potato in a large pan of boiling water for 8–10 minutes, until the cubes are fork-tender. Scoop them out with a slotted spoon and set aside.
Melt the vegan butter in a frying pan over a medium heat. Stir in the flour and whisk for 2–3 minutes to cook it out, then add the garlic granules and season with salt and pepper.
Slowly pour in the oat milk, whisking constantly, and keep going for 5–10 minutes until the sauce is thick, smooth and glossy.
While that’s happening, cook the macaroni according to the packet instructions. Drain, reserving 50ml of the cooking water, then set both aside.
Heat the grill to medium–high.
Stir the vegan cheese into the sauce, followed by the buffalo sauce, Dijon mustard, reserved pasta water and the cooked sweet potato. Use a potato masher to gently crush the sweet potato straight into the sauce, then stir until creamy and fully combined. Taste and adjust the seasoning.
Fold the macaroni into the sauce and spoon everything into a 1-litre baking dish.
Mix the breadcrumbs with the buffalo sauce and olive oil, scatter over the top, then pop under the grill for 3–5 minutes until golden, bubbling and irresistibly crunchy. Serve straight away, while it’s gloriously hot.
A few details make all the difference
01
Cook the Sweet Potato Until Perfectly Tender
Don't overcook the sweet potato. You want cubes that are soft enough to mash easily into the sauce but not falling apart in the water. Fork-tender sweet potato creates natural creaminess and helps thicken the finished sauce without becoming grainy.
02
Whisk the Roux Slowly for a Smooth Sauce
When adding the oat milk, pour it in gradually while whisking continuously. Adding too much at once can lead to lumps. A patient, steady whisk creates a glossy, velvety sauce that forms the perfect base for the vegan cheese.
03
Grill Until Deep Golden and Crunchy
Watch the topping carefully under the grill. Breadcrumbs can go from perfectly golden to burned very quickly. Remove the macaroni as soon as the topping becomes golden-brown with bubbling edges for maximum crunch and flavour.
Why this recipe works
This buffalo sweet potato mac and cheese delivers the perfect balance of creamy, spicy, sweet and crunchy. The sweet potato naturally thickens the sauce while adding subtle sweetness that tames the heat of the buffalo sauce. A classic roux made with vegan butter and flour creates a silky, velvety base, while the vegan cheese adds richness and indulgence. The final topping of buffalo-coated breadcrumbs provides a crisp, golden crunch that contrasts beautifully with the creamy macaroni underneath, ensuring every bite is packed with flavour and texture.
Cook’s notes
Roast for Deeper Sweet Potato Flavour
Although boiling works perfectly, roasting the sweet potato cubes until lightly caramelised will intensify their natural sweetness and add extra depth to the finished sauce. The slight caramel notes create a fantastic contrast with the tangy buffalo sauce.
Let the Roux Turn Slightly Nutty
When cooking the flour and vegan butter together, don't rush this stage. Allow the roux to cook for 2–3 minutes until it smells slightly nutty. This removes the raw flour taste and creates a richer, more professional-tasting sauce.
Taste Before Adding All the Buffalo Sauce
Buffalo sauces vary significantly in heat and acidity. Add most of the sauce first, taste, then adjust to your preferred spice level. This ensures the sweet potato, cheese sauce and heat stay in perfect balance.
Rest for 5 Minutes Before Serving
Once the mac and cheese comes out from under the grill, allow it to rest for about 5 minutes. This helps the sauce thicken slightly, making it creamier and easier to serve while still remaining wonderfully hot and gooey.
Chef's Secret
Add a teaspoon of smoked paprika to the sauce. It gives a subtle smoky barbecue note that works brilliantly with both the sweet potato and buffalo flavours.
Start by cooking the sweet potato in a large pan of boiling water for 8–10 minutes, until the cubes are fork-tender. Scoop them out with a slotted spoon and set aside.
Melt the vegan butter in a frying pan over a medium heat. Stir in the flour and whisk for 2–3 minutes to cook it out, then add the garlic granules and season with salt and pepper.
Slowly pour in the oat milk, whisking constantly, and keep going for 5–10 minutes until the sauce is thick, smooth and glossy.
While that’s happening, cook the macaroni according to the packet instructions. Drain, reserving 50ml of the cooking water, then set both aside.
Heat the grill to medium–high.
Stir the vegan cheese into the sauce, followed by the buffalo sauce, Dijon mustard, reserved pasta water and the cooked sweet potato. Use a potato masher to gently crush the sweet potato straight into the sauce, then stir until creamy and fully combined. Taste and adjust the seasoning.
Fold the macaroni into the sauce and spoon everything into a 1-litre baking dish.
Mix the breadcrumbs with the buffalo sauce and olive oil, scatter over the top, then pop under the grill for 3–5 minutes until golden, bubbling and irresistibly crunchy. Serve straight away, while it’s gloriously hot.
Cook’s notes
Roast for Deeper Sweet Potato Flavour: Although boiling works perfectly, roasting the sweet potato cubes until lightly caramelised will intensify their natural sweetness and add extra depth to the finished sauce. The slight caramel notes create a fantastic contrast with the tangy buffalo sauce.
Let the Roux Turn Slightly Nutty: When cooking the flour and vegan butter together, don't rush this stage. Allow the roux to cook for 2–3 minutes until it smells slightly nutty. This removes the raw flour taste and creates a richer, more professional-tasting sauce.
Taste Before Adding All the Buffalo Sauce: Buffalo sauces vary significantly in heat and acidity. Add most of the sauce first, taste, then adjust to your preferred spice level. This ensures the sweet potato, cheese sauce and heat stay in perfect balance.
Rest for 5 Minutes Before Serving: Once the mac and cheese comes out from under the grill, allow it to rest for about 5 minutes. This helps the sauce thicken slightly, making it creamier and easier to serve while still remaining wonderfully hot and gooey.
Chef's Secret: Add a teaspoon of smoked paprika to the sauce. It gives a subtle smoky barbecue note that works brilliantly with both the sweet potato and buffalo flavours.
Cooking mode
Vegan Mac ‘n’ Cheese with Hot Buffalo Breadcrumbs
Start by cooking the sweet potato in a large pan of boiling water for 8–10 minutes, until the cubes are fork-tender. Scoop them out with a slotted spoon and set aside.
Melt the vegan butter in a frying pan over a medium heat. Stir in the flour and whisk for 2–3 minutes to cook it out, then add the garlic granules and season with salt and pepper.
Slowly pour in the oat milk, whisking constantly, and keep going for 5–10 minutes until the sauce is thick, smooth and glossy.
While that’s happening, cook the macaroni according to the packet instructions. Drain, reserving 50ml of the cooking water, then set both aside.
Heat the grill to medium–high.
Stir the vegan cheese into the sauce, followed by the buffalo sauce, Dijon mustard, reserved pasta water and the cooked sweet potato. Use a potato masher to gently crush the sweet potato straight into the sauce, then stir until creamy and fully combined. Taste and adjust the seasoning.
Fold the macaroni into the sauce and spoon everything into a 1-litre baking dish.
Mix the breadcrumbs with the buffalo sauce and olive oil, scatter over the top, then pop under the grill for 3–5 minutes until golden, bubbling and irresistibly crunchy. Serve straight away, while it’s gloriously hot.
A letter from table number seven
Something delicious for the weekend.
Seasonal recipes and stories, delivered occasionally.
error: Content is protected !!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
