Directions

Serves: 4
Cook Time: 15 minutes

1. Pre-heat your oven to 450 degrees Fahrenheit. Place your chick’n tenders on a baking sheet lined with parchment paper and cook for exactly 14 minutes flipping them halfway.
2. Bring a pot of salted water to a boil and cook your noodles according to package instructions. Drain and return back to the pot on a low heat. Add in your plant milk and vegan butter and stir until the butter has melted. Add in your dijon mustard and coat pasta evenly. Add in 1 cup of your vegan cheddar and mix well until all the cheese as melted and all pasta is coated. Add in your buffalo sauce, garlic powder & pepper. Combine well.
3. Cut your chicken into bite sized pieces and throw them into the pot with the mac n cheese.
4. Plate and serve!