Buffalo Macaroni and No Cheese

This cheesy pasta dish is a light, creamy mouthful of spicy delight. It's a fun twist on a classic mouth-watering meal!

Prep time:  15 minutes

Cook time: 25-30 minutes

Serves: 4


  • 1 Cheese Starter Pack 
  • 4 ounces Butler Soy Curls, dried
  • 12 ounces macaroni noodles (brown rice or whole wheat)
  • 2 cups unsweetened plant-based milk 
  • ⅓ cup Frank’s Red-Hot Sauce 
  • ½ cup Panko bread crumbs


    1. Preheat oven to 350°F (if baking).
    2. Place the soy curls in warm water and hydrate for 8-10 minutes.  Drain and set aside.  
    3. Cook pasta according to package instructions.  
    4. Place the contents of the Cheese Starter Pack, unsweetened plant-based milk, and Frank’s Red-Hot Sauce into a high-speed blender and blend until smooth and creamy. Place the cheese sauce into a medium saucepan over medium-high heat, continuously whisking the cheese mixture until bubbly and thickened, about 3-5 minutes.  
    5. Combine the pasta noodles, sauce, and drained soy curls in a casserole dish, and sprinkle with the Panko bread crumbs.
    6. Serve warm or bake, uncovered for 20-30 minutes or until golden brown and bubbly.


    • Add diced carrots, celery, or peas for added nutrients and texture.  

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