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This isn’t your average mac. This is buffalo mac and cheese with hidden protein. We’re talking protein pasta, buffalo cottage cheese sauce, and soy curls (your new favorite plant-based protein). Spicy, creamy, comforting, and ready in 30 minutes!
save this recipe!Most mac and cheese recipes involve melting a brick of cream cheese with a criminally high amount of cheddar and calling it a day. But we took the high-protein, flavor-loaded route (because hey, you deserve a bowl that actually supports your fitness goals).
Mac with a Kick
- Weeknight Winner: This spicy vegetarian pasta is a no-brainer for weeknights (quick to make and even quicker to disappear).
- Packed With Protein: It’s not just the sauce that’s high in protein, it’s also the pasta and the soy curl “chicken” pieces (talk about a triple threat!).
- Big, Bold Flavors: Buffalo. Cheese. Spice. Creamy goodness. Need I say more?
Key Ingredients
Jump down to the recipe card for exact measurements.
- High-Protein Pasta: We like Barilla Protein+, chickpea pasta, or lentil-based pasta. Elbows, penne, or rotini work best here.
- Cheese: Cottage cheese blends into a silky texture and sneaks in a ton of protein (if you want to cut back on calories even more, use low-fat cottage cheese). For that classic melty mac flavor, we like sharp cheddar cheese.
- Buffalo Sauce: Use your favorite (Frank’s, Primal Kitchen, etc).
- Soy Curls: Act as our plant-based “chicken.” Once rehydrated, they morph into chewy, meaty bites that absorb the buffalo flavor perfectly.
Let’s Talk Soy Curls
If you’ve never cooked with soy curls, prepare to be obsessed (and no, I’m not being dramatic). They’re made from whole, minimally processed soybeans that are dehydrated, which means they soak up flavor like a sponge.
You’ll usually find them in the dry goods or vegan section of natural grocery stores, but they’re easiest to grab online (Butler is our go-to brand).
Dinner Is Ready in 30
This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Crisp up some vegan bacon (optional).
- Blend all sauce ingredients until smooth and creamy.
- Cook the pasta according to package directions.
- Simmer the dried soy curls in the seasoned veggie broth.
- Stir in the cooked pasta, sauce, vegan bacon, and chives. Serve warm!
Don’t Overcook
Cook your high-protein pasta just until al dente—it will finish cooking in the pan with the sauce. Some protein pastas (especially chickpea-based ones) can break down quickly if overcooked!
Variations
If you don’t have soy curls, substitute tofu, seitan, or even white beans. Dairy-free? Use plain vegan yogurt or silken tofu instead of cottage cheese and swap the cheddar for your favorite melty vegan cheese.
High Protein Buffalo Mac and Cheese (With Soy Curls)
Ingredients
High Protein Cheese Sauce
- 3 cups low-fat cottage cheese, 675 g
- 1 cup grated cheddar cheese, 100 g
- ¼ cup buffalo sauce, 60 mL
- ¾ cup milk, 175 mL
- ½ tsp mustard powder
- ¼ tsp salt and pepper
Pasta
- 12 oz high protein pasta of choice, 340 g
- 1 Tbsp olive oil, 30 mL
- 1 large orange bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 1 8-oz bag dried soy curls, 6 cups, 226 g
- 4 cups vegetable broth, 1 L
- ¼ cup buffalo sauce, 60 mL
- 1 Tbsp vegan Worcestershire sauce, 15 mL
- ½ tsp salt
- ¼ tsp garlic powder
To Serve
- 6 to 8 slices vegan bacon
- ¼ cup finely cut chives
Instructions
- Vegan Bacon (optional): If adding it, cook the 6 to 8 slices vegan bacon until crispy, then chop into pieces and set aside.
- Cheese Sauce: In a high-speed blender, blend 3 cups low-fat cottage cheese, 1 cup grated cheddar cheese, ¼ cup buffalo sauce, ¾ cup milk, ½ tsp mustard powder, and ¼ tsp salt and pepper until smooth and creamy, about 1 to 2 minutes of blending. Set aside.
- Cook Pasta: Cook 12 oz high protein pasta of choice in salted water according to package instructions, cooking to al dente.
- Simmer: Heat 1 Tbsp olive oil in a large pot or very saute pan, then add 1 large orange bell pepper (finely diced) and 1 medium yellow onion (finely diced). Cook until onion is soft, about 5 minutes.Stir in 1 8-oz bag dried soy curls, 4 cups vegetable broth, ¼ cup buffalo sauce, 1 Tbsp vegan Worcestershire sauce, ½ tsp salt, and ¼ tsp garlic powder. Let's simmer uncovered until all of the broth is either absorbed or evaporated, about 10 minutes.
- Stir: Into the pot of soy curls stir the cooked pasta, cheese sauce, crispy bacon, and ¼ cup finely cut chives. Serve warm!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I cannot for the life of me find soy curls!! I really want to try them but do you have recommendations for a substitute? Or a suggestion on where to get them?
I have the best luck just getting them online here! Otherwise, you could stir in some crispy tofu or a can of beans for a pop of protein.
I made this tonight, Big Hit!!
I added a 28 oz of drained diced tomatoes and a bag of spinach, it was a great addition
Yay, so glad it was a hit Nancy!