Vegan Buffalo Mac & Pepper Jack Cheese Cupcakes


All Photos © Christine Elise McCarthy 2013

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I woke up dizzy & light-headed & (oddly) filled with a dozen ideas for soul food or otherwise southern menu options.  I had all kinds of aspirations involving chicken-frying something & biscuits & gravy & mashed potatoes and mac & cheese.  I am really excited about the chicken-fried recipe but I only got as far as this mac & cheese idea.  I have enough of just these things to survive here for a week.  And I really shouldn’t eat mac & cheese cupcakes every meal for a week or I might develop type-2 Diabetes.

You can opt to make the cupcakes out of this recipe or just stop at the mac & cheese level.  It is a no-bake mac & cheese but I am certain 20 minutes at 375 wouldn’t hurt it.  Here it is right outta the pan – no baking at all.  If you are not baking it or making cupcakes – this mac & cheese comes together in just a little more time than it takes to boil the pasta.


That is a little smoked paprika on there.  Pretty, no?

I used this wacky, large shell pasta for my recipe.  Regular macaroni or other small, shaped pasta would work, too.




Vegan Buffalo Mac & Pepper Jack Cheese Cupcakes


1 lb dry pasta – cooked

4 TBS flour

1 tsp salt

1 tsp dry mustard

1 tsp ground pepper

1 pinch cayenne pepper

4 TBS vegan butter

2 celery stalks – diced (plus more for garnish)

3 scallions – diced (plus more for garnish)

1 jalapeno – seeded & diced

3 cups non-dairy milk

1/2 cup Frank’s Red Hot Sauce

4 cups vegan pepper jack cheese (grated)

Crumbled vegan blue cheese as garnish (optional)

Wonton skins (2 per cupcake)

Paprika (as garnish)

Breadcrumbs and/or extra grated cheese to top the cupcakes (optional)


Cook the pasta according to directions.

Heat the oven to 375.

In a bowl – whisk the dry ingredients together: flour, salt, dry mustard, pepper & cayenne.  Set aside.

In a large stock pot, melt the butter & saute the celery, jalapeno & scallions for about 2 minutes.  Add the flour mix & saute over medium heat for about 2-3 minutes.  Add the milk – 1/2 cup at a time – and stir it in until it thickens.  Then add the rest of the milk in the same fashion & in 1/2 cup increments.


Stir in the hot sauce & the pepper jack & heat until melted & combined.


Stir in the cooked pasta.  You can serve it at this point with blue cheese crumbles, celery & scallions as garnish – and maybe a drizzle of more Frank’s sauce – or a brightly colored paprika!



OR –


Spray a muffin pan with cooking spray.  Place two wonton skins in each cup.  Fill them with your mac & cheese.


You might want to add more grated cheese or breadcrumbs here – or not.  I only added breadcrumbs to half to see how they came out.  No big difference.  Bake at 375 for about 12-15 minutes or until bubbly & browning.


Let them rest for about a minute & then serve garnished with blue cheese crumbles, scallions and/or celery.  Maybe sprinkle some paprika on them or drizzle more Frank’s sauce.  Then get a shoe horn & force feed yourself these things like they do a pate goose.


3 thoughts on “Vegan Buffalo Mac & Pepper Jack Cheese Cupcakes

  1. Brian Byers was ‘pimping’ your “food porn” to me and my husband.
    Please add me to your blog recipients!
    Your recipe creations are inspirational!
    Thank you.


  2. Pingback: Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese | Delightful-Delicious-Delovely

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