Preheat your oven to 425 degrees F.
First, prepare the cauliflower. Place all ingredients into a bowl and toss until bite size cauliflower pieces are covered.
Place onto greased baking tray and bake for 20 minutes.
While cauliflower is cooking, begin making your mac and cheese. Cook your pasta according to the package in a large sauce pan.
Once the pasta is done cooking, strain it and use the same large sauce pan to prepare your mac and cheese.
Place butter in the sauce pan over medium heat.
Then, add in your scallions and onions and cook until fragrant.
Lower the temperature to low heat, add noodles to pan and toss.
then, add in your extra buffalo sauce, vegan cream cheese, vegan cheese, plant based milk and air fried cauliflower. Toss until well covered and until the cheese melts!
Remove from heat and plate. Option to sprinkle chives on top.
This dish is best served immediately! However, it will last for up to 3 days in fridge in an air tight container.