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This recipe is so damn naughty, it ought to illegal. The mac ‘n’ cheese on its own is criminally cheesy, gooey and more-ish, but we’ve gone and added some deliciously sweet n’ smokey ‘chorizo’ because we’re mental like that. We even used two different kinds of vegan cheese. Take us away, Officer, we’re guilty as charged.

If you're looking for a vegan mac'n'cheese recipe with a difference.... YOU ARE WELCOME.

One of our favourite naughty plant based lunch recipes.




  • 6 vegan sausages (defrosted)
  • 2 tbsp olive oil
  • 1 ½ tsp sweet smoked paprika
  • ½ tsp cayenne pepper
  • ¼ tsp ground fennel
  • 2 garlic cloves
  • 4 tbsp red wine
  • ½ tbsp maple syrup
  • Salt and pepper to taste

Mac ‘n’ Cheese

  • 70g dairy free butter
  • 50g plain flour
  • 500ml plant based milk
  • 250g dairy-free cheese
  • 15g nutritional yeast
  • 1 tsp garlic powder
  • 1 tbsp English Mustard
  • Salt and pepper to taste
  • 400g macaroni

To serve

  • Salad leaves
  • Chives
  • Hot sauce


  • Microplane
  • Large high-sided saucepan
  • Sieve
  • Kettle (boiled)
  • Large pan


  1. 1.

    First, prepare the chorizo. Slice the sausages into 2cm rounds. Peel and grate garlic. Warm the olive oil in the pan over a medium heat. Add sausages and fry them for 4-5 minutes, turning occasionally to ensure and even cook. Sprinkle over the paprika, cayenne pepper and fennel and stir for 1 minute. Add the garlic and stir for 1 minute. Add the red wine and maple syrup to the pan and stir for 3-4 minutes, making sure you turn the sausages. Take the pan off the heat and put the chorizo on a plate.

  2. 2.

    Now, prep the cheese sauce. Grate the cheese. Put the pan back on the stove, add the dairy free butter and melt it over a medium heat. Sieve the flour into the pan and stir so you have a thick, sticky roux. Pour the milk into the pan gradually, whisking constantly to make smooth, creamy sauce. Add the grated cheese to the pan and stir to combine. Add the nutritional yeast, garlic powder and mustard to the pan and stir until smooth. Taste the sauce and season to perfection with salt and pepper. Turn the heat right down to a very gentle simmer.

  3. 3.

    Cook the pasta for 9 minutes in boiling salted water. Save a little pasta water in a cup. Drain the pasta and pour it into the cheese sauce. Stir the pasta into the sauce so it’s well covered. Add the chorizo to the pan and fold it into the mac and cheese for 1 minute, ensuring it’s warmed through. If you would like your sauce a little more saucy, add a little pasta water and fold it into the mac and cheese.

  4. 4.

    Time to eat! Finely slice the chives. Plate up the Mac ‘n’ Chorizo. Sprinkle over the chives. Add some salad leaves and serve immediately. Splash over a little hot sauce if you like it spicy!