Cavatappi Mac N' Cheese with Buffalo Roasted Broccoli

Cavatappi Mac N' Cheese

with Buffalo Roasted Broccoli

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Spicy (but not too spicy) Buffalo sauce brings oven roasted broccoli to the next level, and tossed into this creamy cavatappi mac n’ cheese is the best way to eat it. The pasta here is made from chickpeas, so you can enjoy without any guilt knowing this version of the classic is jam-packed with protein.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
21g
CARBOHYDRATES
110g
PROTEIN
33g

MAIN INGREDIENTS

  1. 1 shallot
  2. 2 cloves garlic
  3. 6 oz broccoli florets
  4. 2 tbsp Buffalo sauce
  5. 8 oz Banza cavatappi
  6. 2 tsp white miso paste
  7. 2 tsp oat flour
  8. 8 oz almond milk
  9. 1 cup vegan shredded cheddar
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Medium oven-safe skillet
  • Blender

INSTRUCTIONS

1
Prepare the produce
Vegan_Buff_Mac_Step-1
Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the cavatappi. Peel and roughly chop the shallot and garlic. Chop the broccoli florets into bite-sized pieces.
2
Roast the broccoli
Vegan_Buff_Mac_Step-1
Add broccoli florets to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until browned and crisp in places, about 5 to 8 minutes. Remove from the oven and toss in the Buffalo sauce until evenly coated.
3
Cook the pasta
Vegan_Buff_Mac_Step-3
Add the Banza cavatappi to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Drain and rinse, and return to the large pot, off of the heat. Place a medium oven-safe skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the shallot, garlic, white miso paste, and a pinch of salt and pepper. Cook until the shallot becomes translucent, about 3 to 5 minutes.
4
Make the sauce
Vegan_Buff_Mac_Step-4
Add oat flour to the skillet and cook, stirring frequently, until a film forms on the bottom, about 1 to 2 minutes. Lower heat to medium and add half the almond milk. Whisk until well combined and thickened, then add the remaining milk. Whisk and simmer until sauce thickens and coats the back of a spoon, about 2 to 4 minutes.
5
Blend the cheese
Vegan_Buff_Mac_Step-5
Add the sauce mixture to the blender along with the shredded cheddar and a pinch of salt. Blend until cheese sauce is smooth. Pour the cheese sauce over the cooked pasta in the pot. Stir to coat evenly, then transfer back to the oven-safe skillet.
6
Serve
Vegan_Buff_Mac_Step-6
Set oven to broil on high. Top the mac and cheese with the Buffalo broccoli and broil in the oven until the broccoli and cheese begin to brown, about 1 to 2 minutes. Serve family style, straight from the skillet.