Buffalo Mac n' Cheese in a Creamy Tofu Cheese Sauce

I’ve entered into the world of making mac n’ cheese with tofu, and I’m never going back. This Buffalo Mac n’ Cheese in a Creamy Tofu Sauce is so yummy. The sauce is thick, creamy, cheesy, and perfectly coats the noodles. Essentially, it checks all boxes for an ideal mac n’ cheese with a fraction of the cheese you’d expect (thanks to the magic of silken tofu). It’s taken to the next level with crispy mushrooms that are cooked in a delicious maple buffalo sauce. It is the most winning combo + has this ultimate comfort food kind of vibe. So good + such a fun meal that we re-arranged our weekly meal plan to get to those leftovers as soon as possible.

 
 

I have had so much success with creamy tofu sauces, and spoiler alert - it makes for a delicious mac n’ cheese sauce. It makes the sauce thick + creamy from the jump, so not very much cheese is needed. That was the selling point for us, and even my husband commented that you wouldn’t know it’s a “lighter” mac n’ cheese. Though we both appreciated that it wasn’t super filling. Again, thank you tofu!

We used a total of 2 1/2 cups of cheese along with almond milk, nutritional yeast, and a splash of buffalo sauce, and the final product was so perfect.

 
 

Cheese sauce is as easy as throwing everything in the food processor, and letting that handy kitchen tool do all the work in creating a smooth + velvety sauce. When it comes time turn that tofu sauce into a cream sauce, go with the classic method of low and slow. Keep the sauce at light simmer, having the pan over a medium or medium low heat, and adding in the cheese on small pinch at a time until it is all melted in.

These mushrooms are magic. Crispy, buttery, and the sauce imparts a sweet heat flavor that tastes so good with the cheesy noodles. Just buffalo sauce (of course we used classic Franks), a dash of maple syrup, and a spicy seasoning blend if you’ve got one. Salt + pepper is just fine. We are a household that seems to collect a couple random pantry seasonings, and this was the perfect use for this Nashville hot dill mix that we typically bust out for a savory popcorn moment.

 
 

The key - get those mushrooms toasted up in butter so they have the perfect caramelization, and then deglaze the pan with the sauce. The sauce will be sticky + thicken up to cling to those mushrooms.

For the mushrooms

  • 1/2 lb of mushrooms, washed + sliced

  • 2 tbsp butter

  • 2 tbsp buffalo sauce

  • 2 tbsp maple syrup

  • salt + pepper

  • sprinkle of buffalo spice mix (if you have one)

For the tofu cream sauce

  • 1 block of silken tofu

  • 1/2 c. almond milk

  • 2 tbsp. nutritiona yeast

  • 2 tbsp buffalo sauce

  • 2 tbsp non-fat Greek yogurt

For the pasta

  • 2 tbsp butter

  • 3 garlic cloves, minced

  • 1 onion, diced

  • 8 oz. of dried pasta

  • 2 c. shredded monterey jack cheese

  • 1/2 c. grated parmesan

  • 1/4 c. fresh parsley, mined

For the mushrooms - Melt the butter in the pan over medium heat. Add in the mushrooms + let them cook for 10-12 minutes. Stir every 3 minutes + reduce the heat to medium low if needed. They should be crispy + lightly browned. Add in a sprinkle of all seasoning and the buffalo sauce + maple. Let the sauce simmer for 1-2 minutes, stirring regularly, and then reduce the heat to low. Make the sauce + start the pasta simultaneously.

For the pasta sauce - Add all of the ingredients to a food processor and puree until smooth. Set the sauce aside.

For the pasta - Add butter to a large skillet over medium heat + begin to boil a por of salted water (for the pasta). Add the garlic + onions to the pan with the butter, cooking 7-8 minutes. Onions should be tender + lightly caramelized. Reduce the heat to low + add in the tofu sauce. Also add the pasta to the pot of water + cook to al dente. In your pan with the tofu sauce, add in the monterey jack cheese a small handful at a time, stirring constantly until it has totally mixed in before mixing in another handful of cheese.

When the pasta is cooked, add it to the tofu sauce. Add in the parmesan + parsley, stir, keep the heat on low, and cover the pan. Let the noodles cook in the sauce for at least 7 minutes.

Serve in a warm bowl with mushroom + an extra sprinkle of parsley. Eat up + enjoy!

Lesley ZehnerComment