Béchamel Mac & Cheese

This mac & cheese is so much like the original it's simply glorious. The sauce is so much creamier and luscious than any cashew, potato and carrot based one you'll ever make. They're delicious don't get me wrong - but when you try this version you sort of realise that they're their own thing and that this, THIS is the stuff to behold when you're wanting some outstanding Mac & Cheese. My whole family devoured this ridiculously quickly as soon as I made it honeybunches, and I know you will do the same if you make it. It's HEAVEN!!!



  1. Cook the pasta according to packet instructions. Drain and set aside until needed.
  2. In a small non-stick saucepan or non-stick pot add the vegan ham/bacon and saute in a little olive oil until slightly golden brown. Tip the ham into a bowl and set aside.
  3. In the same pan/pot add the onion and garlic along with a little more olive oil and saute until soft and lightly golden.
  4. Add the vegan butter, leave to melt (or let your oil heat up) then add the flour and vegetable stock powder, stiring to form a roux. Stir and let the flour cook off for a minute or two.
  5. Add all the soy milk in stages, switching to a whisk for this process to ensure a smooth (as much as it can be with the onion in there) sauce is formed. Keep whisking for a handful of minutes until the white sauce thickens into a sexy looking thick white sauce. Remove from the heat.
  6. Add you coconut cream (if it's a dud of a can and the cream actually isn't hard when you open it, then just scoop out as much of the white stuff as you can, leaving as much of the water as possible - it will all work out I promise) and remaining ingredients (down to and including the pepper), whisking until smooth and seriously delicious. Taste and adjust the seasoning as desired.
  7. Stir the sauce into the cooked pasta along with the vegan bacon (that you crisped up) until everything is coated and looking mighty fine. Serve and enjoy.
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