Description
Sweet, tangy, rich and comforting, this Barbecue Mac and Cheese Skillet is the ultimate weeknight comfort food! Macaroni noodles tossed in a creamy vegan cheese sauce and topped with spicy, flavorful barbecue sauce.
Ingredients
Scale
- BBQ Sauce
- 1 cup ketchup
- 1/2 cup soy sauce or tamari
- 3 tbsp dijon mustard
- 2 tbsp sriracha
- 2 tbsp tomato paste
- 1/4 cup water
- 3 tbsp apple cider vinegar
- 1 tsp cayenne pepper
- 3 tbps maple syrup
- 2 tsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp liquid smoke
- Mac and Cheese
- 1 14 oz package extra firm tofu, cut into 1/2 inch squares
- 1 tbsp olive oil
- 1 tsp each salt and pepper
- 2 tbsp butter (or vegan butter)
- 5 cloves garlic, minced
- 4 cups leafy dark greens (I used rainbow chard)
- 1 lb macaroni noodles
- 1 cup cashews
- 2 cups almond milk
- 2 tbsp potato starch
- 2 tbsp brown rice flour
- 1/2 cup nutritional yeast
- 1 tsp sugar
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp salt
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. While the oven is preheating, make the BBQ Sauce by adding all the ingredients to a large bowl and whisk until incorporated and blender. Transfer to a medium pan and bring to a simmer.
- Line the tofu pieces across the baking sheet and toss in the olive oil and salt and pepper. Bake for 25 minutes then brush with the heated BBQ Sauce. Bake for another 5 minutes.
- While the tofu is baking, melt the butter in a large cast iron skillet or pan. Add the garlic and greens and cook for about 8 minutes until the greens are wilted. In a separate large pot, bring water to a boil and cook the macaroni noodles al dente.
- Add the cashews, almond milk, potato starch, brown rice flour, nutritional yeast, sugar, onion powder, mustard powder, salt, cumin and smoked paprika to a blender or food processor and blend on high until creamy. Pour this cheese sauce into the pan with the greens and whisk for about 5-10 minutes until the sauce starts to thicken. Add in the macaroni noodles and mix until coated.
- Add in the baked tofu and mix into the mac and cheese. Cover the skillet with panko breadcrumbs and bake for 30 minutes until the top starts to brown. If it’s not browned after 30 minutes, broil for 1-2 minutes. Serve immediately. To reheat, add more better and a splash of almond milk.
Notes
*Make this gluten free by using gluten free macaroni!