Print Recipe
Buffalo Mac & Cheese
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Instructions
  1. In a large pot, cook pasta according to directions, ensuring there is enough water to add cauliflower towards the end. When a few minutes remain, add cauliflower to boiling pasta. Best to serve al dente.
  2. While the pasta is cooking, add all of the buffalo sauce ingredients into a high speed blender. Blend until creamy and smooth.
  3. Drain the pasta and cauliflower in a colander. Add fresh spinach to the pot and saute over low heat for 1-2 minutes, until slightly wilted (add a splash of water if needed to prevent sticking). Remove from heat and cover spinach with the pasta/cauliflower. Pour buffalo cream sauce over all of it and mix thoroughly. Serve immediately.
  4. Garnish with croutons, green onions, fresh herbs and/or cherry tomatoes as desired.
Recipe Notes

I purchase raw nuts (cashews, almonds, walnuts) in bulk, soak them overnight, and store in the freezer. This allows me to make any cream sauce in the Vitamix in about 5 minutes, no prep time required.

I must be honest. I am not a huge fan of pasta. Even the high protein varieties feel heavy in my system—less is more. My favorite version of this recipe is to halve the pasta and double the cauliflower. I've kept it as written as this is the most kid friendly version. However, my kids didn't notice when the switch the second time I made it. So play away with the ratios.