This vegan mac and cheese is rich, creamy, and completely dairy-free. The cashew-based sauce creates a silky texture with cheesy flavor using nutritional yeast, making it the perfect comfort food for a plant-based lifestyle.
🧀 Buffalo Chicken Mac and Cheese (Crockpot)
🥣 Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon ranch seasoning mix
- ½ cup buffalo wing sauce
- 8 oz elbow macaroni
- 2 cups whole milk
- 1 cup shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- 4 oz cream cheese
- ¼ cup sour cream
🔪 Instructions
- Spray the crockpot with nonstick spray. Place chicken breasts inside and season with salt, pepper, paprika, garlic powder, ranch seasoning, and buffalo sauce.
- Cover and cook on High for about 3 hours, or until chicken is fully cooked.
- Boil macaroni for 3–4 minutes (only half-cooked), then drain.
- Shred the chicken inside the crockpot. Add the macaroni, milk, Monterey Jack, cheddar, and cream cheese. Stir until combined.
- Cook on Low for about 1 hour, stirring occasionally, until pasta is tender and sauce is creamy.
- Stir in sour cream before serving. Garnish with green onions or parsley if desired.
