This week's recipe will be the beginning of my holiday side dishes recipes series. Whether you have company coming over or you are going to someone's house, a side dish is a great way to share in the food prep. Here is a fun meatless buffalo mac and cheese recipe. Great for the vegetarians in your home. It's easy to make and is a little spicy but not too much that it will make you run away screaming murder. Check it out.
Easy Meatless Buffalo Mac and Cheese Recipe
Meatless Buffalo Mac and Cheese Ingredients:
16 oz elbow pasta box
2 tablespoon butter
3 cloves garlic, minced
2 tablespoon flour
2 cups 2% milk
6 oz. cream cheese soft cut into cubes
¼ cup hot sauce
1 tablespoon of ranch seasoning (make your own or pick your favorite)
2 tablespoon of chives
3 cups of shredded sharp white cheddar cheese
Meatless Buffalo Mac and Cheese Instructions:
Preheat oven to 350.
Prep all the food in advance. Measure the above out and set aside. This will go quickly so do this first.
Cook the elbow pasta box.
While cooking, in a large saucepan, use a wooden spoon and melt the butter in a hot pan. Add the garlic for a few minutes and then add flour.
With a whisk stir to combine. Cook for 1 minute more to brown the flour a bit.
Then add milk, a little at a time while stirring the flour into the milk.
Finish adding the milk. Stir until no lumps are remaining. Then let simmer for 2 minutes.
Add the cream cheese and stir while breaking up the cream cheese cubes even more with a wooden spoon.
Adding 2 cups of the shredded sharp cheddar and stir until melted with the wooden spoon.
Add the hot sauce and ranch seasoning stir until combined.
Then, add the cooked and drained elbows. Stir until combined.
Spray a glass baking dish with a nonstick spray and pour the combined mixture into it.
Top with 1 cup of shredded sharp white cheddar cheese and cover with aluminum foil and bake for 15 minutes. Remove the foil and cook for another 15 minutes or until bubbling and hot in the center.
Serve warm.
Note: you can make this recipe with gluten free pasta as well.
Here's a printable if you want it.
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Ingredients
- 16 oz elbow pasta box
- 2 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoon flour
- 2 cups 2% milk
- 6 oz. cream cheese soft cut into cubes
- ¼ cup hot sauce
- 1 tablespoon of ranch seasoning (make your own or pick your favorite)
- 2 tablespoon of chives
- 3 cups of shredded sharp white cheddar cheese
Instructions
- Preheat oven to 350.
- Prep all the food in advance. Measure the above out and set aside. This will go quick so do this first.
- Cook the elbow pasta box.
- While cooking, in a large saucepan, use a wooden spoon and melt the butter in a hot pan. Add the garlic for a few minutes and then add flour.
- With a whisk stir to combine. Cook for 1 minute more to brown the flour a bit.
- Then add milk, a little at a time while stirring the flour into the milk.
- Finish adding the milk. Stir until no lumps are remaining. Then let simmer for 2 minutes.
- Add the cream cheese and stir while breaking up the cream cheese cubes even more with a wooden spoon.
- Add 2 cups of the shredded sharp cheddar and stir until melted with the wooden spoon.
- Add the hot sauce and ranch seasoning stir until combined.
- Then, add the cooked and drained elbows. Stir until combined.
- Spray a glass baking dish with a nonstick spray and pour the combined mixture into it.
- Top with 1 cup of shredded sharp white cheddar cheese and cover with aluminum foil and bake for 15 minutes. Remove the foil and cook for another 15 minutes or until bubbling and hot in the center.
- Serve warm.
I hope this inspires you to modify your recipe for your recipes. Let me know how it goes.
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