16 oz package of macaroni noodles
1 can jackfruit in brine
1 8oz container vegan cream cheese
1 cup of buffalo sauce (I use Franks)
1/2 cup vegan mayo
Pinch of salt
1/4 teaspoon pepper
1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)
2 tablespoons vegan butter (for the drizzle)
Preheat oven to 350 degrees
Cook noodles according package instructions. Drain, rinse and set aside.
Drain jack fruit, rinse, and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.
Add 3/4 cups of the buffalo sauce, 1 cup of shredded cheese, plus the remaining ingredients minus the butter, to the jackfruit and mix well.
Add the noodles to the jackfruit mixture and mix well.
Transfer the mac and cheese to a 9x12 baking or caserole dish, and sprinkle the top with remaining 1/2 cup of shredded cheese.
Melt 2 tablespoons of vegan butter and mix with the remaining 1/4 cup of buffalos sauce. Drizzle the mixture over the mac and cheese.
Bake for 25-30 minutes, until all of the cheese on top is nice and melted and the mac is heated through.