Vegetarian Buffalo Chicken Pasta Recipe

Method

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in color. Add milk, stir and turn the heat down to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until the mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (8×8) with non-stick spray. Add pasta and “chicken,” then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs/masa. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions, and cilantro. Drizzle with buffalo wing sauce.

The Results

Spicy ‘roni indeed! This is so delicious I can’t stand that they get to eat the rest of it without me. Selfish, I know. But, I can always make it again…sometime next year. This is a definite repeat. Delicious. I ended up doubling the sauce from the original recipe. This may be something with real versus faux chicken or maybe I just like it saucy. I made the sauce as directed for the full recipe (intending to freeze half for another day) and poured half over the 1/2 pound of pasta I had prepared. But, I ended up emptying all of the sauce into the dish. It was delicious this way, so I’ll be preparing the “saucy” version in the future.

What’s your favorite add-in to macaroni and cheese?

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday,·Frugal Fridays, Foodie Fridayand I’m Lovin’ It.

Yield: 8

Buffalo Chicken Pasta Recipe

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Vegetarian Buffalo Chicken, which the Bug is calling spicy 'ronis. Vegetarian chicken nuggets, gooey cheese, macaroni and buffalo sauce? Yes, please.

Ingredients

• 1/2 pound pasta (I used macaroni)
• 3 cups cubed "chicken" (I used chopped, breaded Quorn chik'n nuggets)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 1/2 cups mozzarella cheese, shredded
• 1/3 cups Mexican cheese + more for topping
• 1/3 cups buffalo wing sauce
• 1/3 cups panko bread crumbs or masa
• salt and pepper to taste
• for garnish: green onions or chives, additional buffalo wing sauce

Instructions

1. Method
2. Preheat oven to 375 degrees F.
3. Prepare water for pasta and cook according to directions.
4. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in color. Add milk, stir and turn the heat down to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until the mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
5. Spray a baking dish (8x8) with non-stick spray. Add pasta and "chicken," then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs/masa. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions, and cilantro. Drizzle with buffalo wing sauce.