Skip to content
Main meals

Fancy Béchamel-style Mac & Cheese Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Budget friendly

Easy peasy

Kid-friendly

Comfort food

Lazy dinners

Main meals
Show more
Two black bowls of plant-based béchamel mac & cheese topped with sun-dried tomatoes and greens, beside a bowl of breadcrumbs.
Recipe image

When you’ve got a craving for mac ‘n’ cheese, but you want an ultra-rich, elegantly-embellished version that you can serve up for a dinner date whilst preserving your dignity… this is the one.

You will need

Serves 4

  • 500g pasta curls
  • 1/3 cup semi-dried tomatoes, chopped
  • 1/3 cup fresh basil leaves

For the béchamel sauce:

  • 2 1/2 tablespoons plant-based butter (e.g. Nuttelex)
  • 1/3 cup plain flour
  • 2 1/2 cups oat milk (or plant milk of choice)
  • 1/3 cup nutritional yeast
  • 1/4 cup plant-based mozzarella shreds (e.g. Biocheese or Made With Plants)
  • 1/4 cup plant-based cheddar shreds (e.g. Biocheese or Made With Plants)
  • Salt & pepper, to taste

For the toasted breadcrumbs:

  • 2 tablespoons olive oil
  • 1/2 cup fresh breadcrumbs
  • Salt & pepper, to taste

To serve (optional):

  • 1/3 cup plant-based parmesan (e.g. Made With Plants or Green Vie)
  • Extra fresh basil leaves

Share this recipe

Directions

15 mins to prep

30 mins to cook

  1. Step 1

    For the toasted breadcrumbs: Heat the olive oil in a non-stick frying pan over a medium heat. Add the breadcrumbs, stirring until well coated. Cook for 3–4 minutes or until golden and crispy. Remove from the heat, season with salt and pepper, and set aside until required.

  2. Step 2

    For the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the flour, stirring to form a paste, and cook for 1–2 minutes until lightly golden and fragrant.

  3. Step 3

    Gradually add the milk, whisking continuously to avoid lumps, until fully incorporated. Continue stirring until the sauce thickens and coats the back of a spoon.

  4. Step 4

    Add the nutritional yeast, cheese shreds, salt and pepper, stirring until everything is melted in and the béchamel becomes silky.

  5. Step 5

    Cook your pasta in salted water according to packet instructions, then drain and return to the pot. Add your béchamel sauce, semi-dried tomatoes, and basil, stirring to combine.

  6. Step 6

    Serve hot with a sprinkle of toasted breadcrumbs, parmesan, and fresh basil as desired.

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

More plant-based mains

View all recipes