Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (2023)

Anyone else hungry for all the buffalo? To be honest, before I got pregnant it was never my jam, and now I crave buffalo sauce on basically everything: from my morning eggs to buffalo chicken wraps and, yes, even my mac and cheese.

What could be better than buffalo cauliflower + macaroni and cheese with a lovely little baby? The answer is: not much. I choose to do thisBuffalo Cauliflower Pasta With CheeseVegetarian recipe, but you can always add some cooked, shredded or diced chicken. Tony especially likes it, although he is not a big fan of cauliflower.

I make this recipe a little lighter by adding vegetables and skipping the weight of cream cheese, but you can certainly make it more indulgent with extra cheese or even my cheese sauceNo mouse (omg, yum).

Give it a try and let me know what you think in the comments below! xo.

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (1)

What is buffalo sauce?

If you're wondering what takes this macaroni and cheese recipe to the next level, it's the buffalo sauce. Buffalo sauce is traditionally made with hot sauce (usually chili sauce), butter, vinegar, and additional spices.

The flavor can be mild or spicy, so you can really make this buffalo cauliflower macaroni and cheese! My two favorite buffalo sauces areit brandeare.

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (2)

Everything you need to make buffalo cauliflower macaroni and cheese

You'll definitely need some delicious buffalo sauce, along with some pantry staples, to make this awesome vegan buffalo cauliflower macaroni and cheese.

  • Cauliflower:A trendy vegetable that makes you feel good when you eat it.
  • Spaghetti:Feel free to use onespaghettias you like it - the sameGluten free! I like scallops or cavatappi, but traditional elbow macaroni would be perfect.
  • butter:You will need some butter for the cheese sauce and crunchy crumb topping.
  • location:Also use some cheese saucesomewhere.Feel free to use all-purpose GF flour if you prefer.
  • spices:We useonion powder, garlic powder, salt and lots of freshly ground black pepper.
  • Milk and Cheese:I like to use unsweetened cashew or almond milk, but you can use any milk you like. Lots of sharp cheddar too! I think shredded blue cheese would be delicious on top too.
  • buffalo sauce:just now. Feel free to use light orSpicy buffalo sauce.
  • Panko brood:We beat this bad boy with apanko breadcrumbsThe mixture gives a crispy and tasty coating. This is agluten free options.

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (3)

Can I make this gluten free?

Absolute! Just use gluten-free pasta, gluten-free wheat flour and gluten-free breadcrumbs.

Can I make this buffalo cheese macaroni and cheese vegan?

I haven't tested a vegan version of this buffalo cauliflower macaroni and cheese, but I think you use your favorite brand of vegan cheddar cheese or mine.vegan cashew cheese sauceVegan butter is a good choice for the topping, or you can just omit the breadcrumb topping!

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (4)

Customize your Buffalo Macaroni and Cheese

The beauty of this creamy vegan buffalo cauliflower macaroni and cheese recipe is that it's super easy to customize with your favorite combinations.

  • Make it spicy.Use spicy buffalo sauce like this, grated spicy cheddar cheese and/or add some jalapeno flakes or chopped jalapeños to the cheese sauce.
  • Increase the protein.Feel free to add some cooked, diced or shredded chicken, bacon or even chickpeas. Who doesn't love buffalo chicken pasta? This is a great way to use up your rotisserie chicken!
  • Please eat more vegetables.Would you like some vegetables here? Try roasting some Brussels sprouts with cauliflower and add them. You can also add some spinach before baking!

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (5)

How to Make Buffalo Cauliflower Macaroni and Cheese from Scratch

  1. Roast your cauliflower.You start the recipe by roasting the cauliflower to perfection.
  2. Pastas and sauces.While the cauliflower is roasting, cook the pasta and make a delicious cheese sauce.
  3. Give me buffalo.After the cheese sauce has been poured over the pasta, a generous amount of buffalo sauce is added and the cauliflower is added to the pasta mixture.
  4. Cover of a tray.Pour buffalo macaroni and cheese into prepared ramekins.baking sheet, sprinkle with the remaining cheddar cheese and breadcrumbs and bake until golden brown!

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (6)

do it in advance

Be in a hurry? You can easily make this Vegan Buffalo Macaroni and Cheese in advance!

  1. Prepare the macaroni and cheese well until you put everything in the baking dish.
  2. Cover the baking sheet with aluminum foil and place in the freezer until ready to bake.
  3. Finally, it's ready to bake! You may need to add a few more minutes to the cooking time. FYI, this macaroni and cheese can be made up to 3 days in advance.

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (7)

storage skills

Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. Warm up briefly in the microwave.

I do not recommend freezing this recipe because the cheese sauce is less likely to reheat.

More delicious buffalo sauce recipes

  • Buffalo Chicken Meatballs With Blue Cheese Yogurt Sauce
  • Buffalo Chicken Patties Stuffed with Cheddar
  • Macaroni and Cheese Boats with Buffalo Zucchini
  • Salad Wraps Of Chickpeas And Avocado
  • Paprika stuffed with buffalo tuna
  • Three Cheese White Bean Buffalo Sauce
  • Chicken burger with buffalo zucchini

Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (8)

Try these fantastic pasta recipes

  • Spinach Bacon Squash Macaroni And Cheese
  • Vegan Spring Pasta With Creamy Garlic And Cashew Sauce
  • Carbonara Pasta 30 Minutes Healthier
  • Pistachio pesto pasta with brown butter and chickpeas
  • Easy Vegan Macaroni and Cheese
  • Great chicken pasta with caramelized onions and spinach

Get all my pasta recipeshere

I hope you enjoy this creamy and delicious Buffalo Cauliflower Macaroni and Cheese recipe! If you do, leave a comment and rate to let me know how much you enjoyed it. Enjoy it, xo!

Buffalo Cauliflower Pasta With Cheese

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Macaroni and cheese with buffalo cauliflower | the ambitious kitchen (9)

classDinner, Gluten Free, Nut Free, Vegetarian

Gourmet foodAmerican

KeywordsMacaroni and Cheese and Buffalo Cauliflower, Macaroni and Cheese and Buffalo

Installation time 30 minutes

cooking time 45 minutes

total time 1 O'clock 15 minutes

to supply 6

Amazing buffalo cauliflower macaroni and cheese made with spicy cheddar cheese, your favorite buffalo sauce and veggies made with roasted cauliflower. This easy cauliflower buffalo macaroni and cheese is baked to perfection and served with a crunchy topping that will be a family favorite!

raw material

  • For the cauliflower:
  • 4-6Cupcauliflower florets
  • 1ladleolive oil or avocado oil
  • salt and freshly ground pepper
  • For macaroni and cheese:
  • 8onsDried pasta shells or cavatappi (or any other gluten-free pasta you like)
  • 2ladlebutter
  • ¼Cupwheat flour (or whole wheat or GF wheat flour)
  • ½teaspoononion powder
  • ½teaspoongarlic powder
  • 1 3/4Cupunsweetened cashew milk, almond milk or regular milk
  • 6onssharp cheddar cheese (about 1.5 cups shredded cheddar)
  • ½Cupmedium to hot buffalo sauce
  • Dak:
  • 2onssharp cheddar cheese, shredded and reserved for topping (or about ½ cup shredded cheddar cheese)
  • ¾Cuppanko breadcrumbs
  • 1ladlemelted butter
  • accompaniments:
  • Chives (green part only)


  1. Preheat the oven to 375 degrees Fahrenheit. Line a large baking tray with parchment paper. Add the cauliflower, drizzle with olive oil and season with salt and pepper. Mix well to coat the cauliflower with the oil. Roast for 25-30 minutes or until tender and lightly browned, turning cauliflower halfway through cooking. Keep warm in the oven.

  2. While the cauliflower is cooking, you can cook the pasta and make the sauce: cook the pasta in a large pot until al dente according to package directions. When done, drain the pasta and return it to the kettle.

  3. While the pasta is simmering, make the macaroni and cheese sauce: Place the butter in a large skillet and heat over medium heat. Once the butter has melted, add a little flour and then slowly add the milk, a little at a time, whisking in the flour alternately, stirring vigorously to remove any lumps. Bring the mixture to a boil and reduce the heat to a simmer for a few minutes, stirring occasionally, until the sauce thickens slightly. Add the garlic powder, onion powder, salt and plenty of freshly ground black pepper.

  4. Next, add 6 ounces (or about 1.5 cups) of shredded cheddar cheese to the sauce and stir until completely melted. Pour the cheese sauce over the macaroni and add the buffalo sauce. Toss to coat the noodles completely, add the roasted cauliflower and toss again.

  5. Spray a 2-quart baking dish or 9-by-9-inch or 11-by-7-inch baking dish with nonstick cooking spray or grease with oil or butter. Pour over the cauliflower macaroni and cheese and divide. Top with the remaining ½ cup shredded cheddar cheese if you like an extra cheesy flavor!

  6. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the crumb mixture over the casserole and bake for 25 minutes or until the crumbs are golden brown. service 6.

recipe notes

I usually make this with unsweetened almond or cashew milk since we don't buy regular milk. However, you can use any milk you like. If you want a richer macaroni and cheese, use 2% or whole milk.

I recommend grating your own cheese from a block. It generally melts better.

For a tastier option, you can add chopped or diced cooked chicken breast before baking the macaroni and cheese!

Power supply

Share: 6 servings

Share:1 serving (based on 6)

Calories:442 kcal

gordo:22,4 gram

Saturated fat:12 gram

carbohydrate:44,7 gram

fiber:3,7 gram

sugar:2,8 gram

egg white:15,9 gram

Recipe by: Monique Volz // Ambitious Kitchen | Photography:I love food

This article was originally published February 1, 2021 and republished February 2, 2023.

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