💛 Buffalo Broccoli Mac and Cheese

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💛 Buffalo Broccoli Mac and Cheese by rabbitandwolves 😍

Want to try cooking this week How about this ultimate comfort food? Mac and Cheese! That Buffalo Broccoli Wings are irresistible too!

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
For The Broccoli
1 Head of Broccoli, cut into florets
1 Cup Non-dairy milk, unsweetened I used soy milk
1 teaspoon Apple cider vinegar
3/4 Cup All purpose flour
1/2 Cup Corn starch
1 teaspoon Salt
2 Cups Panko bread crumbs, vegan
For The Buffalo Sauce
2/3 Cup Hot sauce, I used Franks
1/2 Cup Vegan butter, I used Earth Balance
1 teaspoon Cane sugar or agave
Pinch of Garlic powder
Pinch of Salt
For The Mac and Cheese
12 Ounces Pasta shells, medium or large
2 Tablespoons Vegan butter
6 Cloves Garlic, chopped
2 Tablespoons All purpose flour
1 Cup Non-dairy milk
1 1/2 Cups Vegan cheddar style shreds, I used Violife
2 Tablespoons Nutritional yeast
2 Tablespoons Buffalo sauce(from what you made)
Salt to taste

Instructions
Start the broccoli first. Preheat the oven to 425 degrees(F).
Cut the broccoli into florets and set aside.
Whisk together the non-dairy milk and apple cider vinegar in a small bowl. Set aside to thicken for a minute.
In a medium sized mixing bowl, stir together the flour, corn starch, and salt. Now, pour the non-dairy milk and vinegar into the bowl. Whisk to combine and create a wet batter.
In a separate medium sized mixing bowl, add the panko.
Now, dip each broccoli floret into the wet batter, then into the panko and toss to coat completely. I do a few at a time to speed up the process.
Then put the broccoli on a baking sheet sprayed with non-stick spray or lined with a silicone mat. Repeat with all the broccoli.
Spray the tops of the broccoli with more non-stick spray. Bake for 15-20 minutes or until nice and crispy.
While the broccoli bakes, make the buffalo sauce. Add all the ingredients to a small sauce pan. Heat on medium and whisk until the vegan butter has melted. Simmer for 1-2 minutes. Turn off the heat.