Protein Buffalo Mac and Cheese Recipe
Mac and cheese met buffalo heat, lifted protein goals, and stopped being polite about flavor.
This protein buffalo mac and cheese suits women who like spice, sass, and comfort with muscles attached.
It’s creamy chaos, bold confidence, and zero interest in bland evenings.
Protein Buffalo Mac and Cheese Recipe
This protein buffalo mac and cheese combines plant protein, fiery buffalo sauce, and creamy vegan cheese vibes into a bold main.
Ingredients
- Pasta macaroni: 120 g
- Textured vegetable protein TVP: 100 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2½ tbsp
- Buffalo-style hot sauce vegan: 2 tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion powder: ½ tsp
- Smoked paprika: ½ tsp
- Mustard powder: ¼ tsp
- Black pepper: ½ tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Boil pasta in salted water until tender, drain, and set aside.
- Soak TVP in hot salted water for five minutes, squeeze firmly, then crumble lightly.
- Blend cashews, soy milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a skillet, sauté garlic briefly until aromatic.
- Add rehydrated TVP and cook for three minutes, stirring evenly.
- Pour blended sauce into the skillet and warm gently.
- Stir in buffalo sauce, paprika, mustard powder, and onion powder.
- Adjust thickness using small amounts of water.
- Fold cooked pasta into the sauce until fully coated.
- Simmer for two minutes, then remove from heat.
Notes
Nutritional Values (Per Serving)
- Calories: 430 kcal
- Total Fat: 15 g
- Saturated Fat: 2.6 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 31 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Iron: 38%
- Calcium: 30%
- Magnesium: 22%
- Phosphorus: 20%
- Zinc: 18%
Additional Notes / Flavor Tips
- Add chopped celery for classic buffalo crunch.
- Drizzle vegan ranch if balance feels necessary.
- Serve hot for peak creaminess and fearless flavor.
