Mac and Cheese with Breadcrumb Topping

This dreamy creamy mac and cheese uses Treeline Cheddar Shreds for a plant-based take on a comfort food classic. 


Ready in: 30 min

Serves: 4



½ lb. medium shell pasta

3 tbsp plant-based butter, divided

2 tbsp all-purpose flour (or 1:1 gluten-free baking blend)

2 ½ cups unsweetened oat milk

1/8 tsp kosher salt

1/8 tsp paprika

1/8 tsp onion powder

¼ tsp garlic powder

1 package (7 oz.) Treeline Dairy-Free Cheddar or Mozzarella Shreds (or half of each)

¼ cup panko-style breadcrumbs

1 tsp dried parsley



Cook shells according to package directions until al dente in salted water (add around 1 tbsp kosher salt to the pasta cooking water), then drain and transfer shells back to pot. Meanwhile, add 2 ½ tbsp plant-based butter to a medium saucepan over medium heat. When melted, whisk in flour until smooth. Slowly drizzle in oat milk, whisking constantly, to avoid clumps. Whisk in kosher salt, paprika, onion powder, and garlic powder. Allow to come to a simmer then immediately lower heat to medium-low and cook for 3 to 4 min, stirring occasionally. Add cheese shreds and stir well to incorporate. Cook a further 4 to 7 min, stirring occasionally, until shreds have melted into the sauce. Do not let the sauce come to a rapid simmer. 


While sauce is cooking, add remaining ½ tbsp plant-based butter to a small saucepan over medium heat. Once melted, add panko-style breadcrumbs and dried parsley. Stir and cook another 2 to 4 min until lightly golden brown, stirring occasionally. 


Add sauce to the pasta, stir well, and transfer to a serving dish. Sprinkle breadcrumb mixture over top. Garnish with additional dried parsley if desired.

1 comment
  • The best recipe for mac and cheese that I tried so far. I made it with rice pasta and it was so smooth and fulfilling. My teenage daughter loved it, too.

    Jasmina on

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