The mac n’ cheese recipe is the perfect vegetarian dish for your friends and family using Meati™ crispy cutlets!

For the Mac n’ Cheese

Ingredients

• 1 lb elbow macaroni
• 1 Tbsp salt
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• 12 oz whole milk or 1 can of evaporated milk
• 6 oz aged cheddar cheese, shredded
• 4 oz sharp cheddar cheese, shredded
• 4 oz cream cheese, diced
• 2 oz parmesan cheese, shredded

Directions

1. Cook pasta according to package directions on stovetop.
2. Add cooked macaroni back to the pot and stir in all of the ingredients on low heat until creamy and smooth.
3. Add ¼ cup of water to smooth out, if needed. The finished macaroni can go directly into bowls or into a casserole dish for baking.

For the Buffalo Sauce

Ingredients

• 4 Tbsp unsalted butter
• ⅔ cup Frank’s Red Hot buffalo sauce
• 1 Tbsp honey
• 2 tsp Worcestershire sauce
• 1 ½ Tbsp apple cider vinegar
• 1 ½ tsp garlic powder

Directions

1. In a small pot, over medium heat heat butter until frothy.
2. Stir in the hot sauce, honey, Worcestershire sauce, vinegar and garlic powder and mix until well incorporated. Set aside.

For the Crispy Meati™ Cutlets

Ingredients

• 4 Meati™ Crispy Cutlets, thawed.
• 3 Tbsp vegetable oil
• Kosher salt, to taste
• Prepared buffalo sauce
• ¼ cup thinly sliced green onions, for garnish

Directions

1. Add oil to an 8-10-inch nonstick skillet over medium heat.
2. Pat dry the Meati™ crispy cutlets and season each side with a pinch of salt.
3. Working in batches, pan-fry cutlets for 4 minutes on each side or until it reaches an internal temperature of 165°F.
4. Take cutlets off heat and let rest for 1 minute then brush or spoon on a generous amount of buffalo sauce, coating them evenly. Cut the cutlets into cubes and serve over warm mac n’ cheese. Garnish with sliced green onions.