Fancy Béchamel-style Mac & Cheese

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.

Preparation time Prep: 15 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 500g pasta curls (or pasta shape of choice)
  • ⅓ cup semi-dried tomatoes, chopped
  • ⅓ cup basil leaves
Béchamel sauce
  • 2 ½ tablespoons plant-based butter (e.g. Nuttelex)
  • ⅓ cup plain flour
  • 2 ½ cups oat milk (or neutral tasting plant milk of choice)
  • ⅓ cup nutritional savoury yeast flakes
  • ¼ cup vegan mozzarella-style shreds
  • ¼ cup vegan cheddar-style shreds
  • Sea salt flakes and freshly ground black pepper
Toasted breadcrumbs
  • 2 tablespoons olive oil
  • ½ cup fresh breadcrumbs
  • Sea salt flakes and freshly ground black pepper
To serve
  • ⅓ cup vegan parmesan (optional)
Recipe: Fiona Roberts Food


  • 1For the breadcrumbs, heat olive oil in a non-stick frying pan over a medium heat. Add breadcrumbs, stirring until well coated. Cook for 3–4 minutes or until breadcrumbs are golden and crispy. Remove from heat and season with salt and pepper. Place in a bowl and set aside until required.
  • 2For the béchamel sauce, melt butter in a medium saucepan over a medium heat. Add flour, stirring until well combined. Slowly add milk, whisking until smooth and continue stirring until sauce thickens. Add yeast flakes, vegan cheese shreds, salt and pepper, stirring until shreds melt and béchamel becomes silky.
  • 3Cook pasta following pack instructions. Drain and return to pot. Add béchamel sauce, tomatoes and basil, stirring to combine.
  • 4To serve, divide pasta between four bowls and sprinkle over reserved toasted breadcrumbs and parmesan, if using.
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