Buffalo Broccoli Mac and Cheese

Preheat the oven to 425 degrees Fahrenheit.

Cut the broccoli into florets and set aside.

Whisk together the non-dairy milk and apple cider vinegar in a small bowl and set aside to thicken for a minute.

In a medium sized mixing bowl, stir together the flour, corn starch, and salt.

Pour the non-dairy milk and vinegar mixture into the bowl and whisk to combine into a wet batter.

In a separate medium sized mixing bowl, add the panko bread crumbs.

Dip each broccoli floret into the wet batter, then into the panko and toss to coat completely.

Place the coated broccoli on a baking sheet sprayed with non-stick spray or lined with a silicone mat.

Spray the tops of the broccoli with more non-stick spray and bake for 15-20 minutes or until crispy.

While the broccoli bakes, make the buffalo sauce by adding all the ingredients to a small saucepan.

Heat the sauce on medium heat and whisk until the vegan butter has melted, then simmer for 1-2 minutes and turn off the heat.

Cook the pasta shells according to package instructions until al dente.

In a pan, melt the vegan butter over medium heat and add the chopped garlic, cooking until fragrant.

Stir in the all purpose flour to form a roux and cook for about one minute.

Gradually add the non-dairy milk, stirring constantly to avoid lumps, and bring to a simmer.

Add the vegan cheddar style shreds and nutritional yeast, stirring until the cheese is fully melted and the sauce is smooth.

Mix in 2 tablespoons of the prepared buffalo sauce and salt to taste.

Combine the cheese sauce with the cooked pasta.

Toss the baked broccoli with the remaining buffalo sauce if desired and serve alongside or mixed with the mac and cheese.