This is a creamy, spicy buffalo chick'n mac and cheese that's topped with buttery, toasted panko breadcrumbs. In support of Women's History Month and women-owned businesses, we used Miyokos' vegan cheddar to achieve the rich mac and cheese sauce! This recipe with a kick was made for Take Two Foods by Lauren- A Pinch of Parsley.
Ingredients
Main Ingredients
- 12 ounces dry fusilli
- 3 tbsp of butter
- 1/4 cup all-purpose flour (or sub whole wheat/gluten free all-purpose flour)
- 1/2 tsp onion powder
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1/4 tsp of paprika
- 1/2 tsp of dijon mustard
- 2 cups of Take Two Original Chef's Blend Barleymilk
- 8 oz of Miyoko's Farmhouse Cheddar
- 1/2 cup of medium to hot buffalo sauce
- 8 oz of plant-based chicken (or sub real chicken)
For Topping
- 2 oz of Miyoko's Farmhouse Cheddar
- 1 cup of panko breadcrumbs
- 2 tbsp of melted butter
- chopped chives
Cooking Instructions
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Step 1
Preheat oven to 375 degrees and lightly grease a 9x13 baking sheet with butter.
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Step 2
Cook the pasta al dente, according to package instructions.
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Step 3
Meanwhile, melt butter over medium heat in a pot. Once melted, pour in the flour and mix until smooth to create a roux. Slowly pour in barleymilk, whisking constantly to ensure there are no clumps left.
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Step 4
Add in the spices (salt, pepper, garlic powder, onion powder, paprika), mustard, and buffalo sauce. Stir to combine. Reduce heat to low and add in the cheese shreds. Stir until the cheese has completely melted and the sauce is smooth. (After ~5 minutes if everything is not as melted and combined as you'd like, use an immersion blender or a blender to get the sauce extremely smooth.)
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Step 5
Add the cooked pasta, the sauce, and the chick'n to the prepared baking dish. Mix everything in the baking dish and ensure it is evenly coated.
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Step 6
For the topping, first top the mac and cheese with additional cheddar shreds. Next melt butter and combine with the breadcrumbs. Crumble panko mixture across the top of the mac and cheese.
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Step 7
Bake for 20-25 minutes until nice and bubbly, and the breadcrumbs are golden brown. For the last minute or two, change the oven setting to broil - this will help get that golden crust!
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Step 8
To serve, sprinkle with chives and enjoy!
