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Mac & Choose

Mac & Choose
Mac & Choose

This sharing feast for four is a delicious Mac & Cheese recipe with plenty of delicious toppings to choose from. Why not mix it up by creating some of your own?


Before you start

Preheat the oven to 180℃, fan setting | 2 pans | 1 baking tray


Mac & Cheese

  • 1l plant based milk
  • 500ml plant-based cream
  • 75g plant-based butter
  • 75g plain flour
  • 250g grated plant-based cheddar
  • 6 tbsp nooch
  • 1 tbsp Dijon mustard
  • 300g macaroni

Broccoli Topping

  • 250g Tenderstem broccoli
  • 100g cashews
  • 20ml soy sauce

Sticky Sausage Topping

  • 3 plant-based sausages
  • 1tsp wholegrain mustard
  • 4tsp maple syrup
  • 20g sesame seeds

Mushroom Topping

  • 200g chestnut mushrooms
  • 2 tbsp teriyaki sauce

Baby Corn Topping

  • 1 packet baby corn
  • 1 pinch of chilli flakes
  • 1 tbsp plant-based butter

Extra Toppings

  • 150g crispy onions
  • 200g plant-based smoked cheese


  1. 1.

    For the cheese sauce | Place the plant-based milk and cream into a pan over a medium heat and bring to the boil | In a separate pan, melt the butter then add the plain flour and stir until it all binds together | Slowly stir in the plant-based milk and cream and whisk until smooth | Once the sauce has thickened, take the pan off the heat and stir in the grated cheddar, nooch and mustard

  2. 2.

    To cook the macaroni | Bring a pan of water to the boil | Season the water with salt then add your dried macaroni | Once cooked strain and add to your cheese sauce | Mix thoroughly then carefully pour into a baking tray and cook for 20 minutes until golden brown on top

  3. 3.

    For the broccoli topping | Place the broccoli and cashew nuts onto a baking tray, drizzle with soy sauce, salt and pepper and roast in the oven for 10 - 15 minutes

  4. 4.

    For the sticky sausage topping | Begin by cooking them as per the instructions on the box | Halfway through the cooking time glaze the sausages by mixing together the wholegrain mustard, maple syrup and sesame seeds

  5. 5.

    For the mushroom topping | Thinly slice your chestnut mushrooms and sauté in a frying pan with some oil | As they begin to soften add your teriyaki and mix well | Continue to fry the mushrooms until they’re well coated in the teriyaki glaze and have a lovely dark colour - this should take around 15 minutes

  6. 6.

    For the baby corn topping | Slice them into bite size pieces and cook in a pan of boiling water, once soft strain, add them back to the pan with a drizzle of olive oil and a pinch of chilli flakes

  7. 7.

    Finally, place your crispy onions and smoked cheese into serving bowls along with all your other toppings | Serve alongside your Mac & Cheese and enjoy