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.
Each serving clocks in at 907 kcal, with 21g protein, 129g carbohydrate (19g sugars), 32g fat (16g saturates), 8.8g fibre and 3.5g salt — unapologetically indulgent and absolutely worth every bite.
Prepare
Cook
Serving
Ingredients
For the mac ’n’ cheese (creamy, smoky, comforting):
-
1 sweet potato, peeled and cut into 3cm cubes
-
1 tbsp vegan butter
-
1 tbsp plain flour
-
½ tsp garlic granules
-
380ml oat milk
-
180g dried macaroni
-
100g vegan smoked cheese, grated
-
2–3 tbsp buffalo sauce, to taste
-
½ tbsp Dijon mustard
-
Salt and freshly ground black pepper
For the buffalo breadcrumbs (crunchy, spicy magic):
-
50g breadcrumbs
-
2–3 tbsp buffalo sauce, to taste
-
1 tbsp olive oil
Method
Let’s make vegan mac ’n’ cheese (comfort turned up to eleven):
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.
Helpful tips
Just enjoy!
Print & Share
Vegan Mac ‘n’ Cheese with Hot Buffalo Breadcrumbs
Ingredients
Method
-
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.
Discover more from Table Number Seven
Subscribe to get the latest posts sent to your email.
