Smoked Sriracha Mac’n’Ched


  • 1 garlic clove
  • 1 small onion (diced)
  • Olive oil
  • 200g macaroni
  • 75g vegan butter
  • 50g plain flour
  • 1 block of Honestly Tasty Ched Spread
  • 400ml oat milk
  • Salt & pepper
  • Breadcrumbs
  • Eaten Alive Smoked Sriracha


  1. Preheat the oven to 180c and cook the macaroni as per the packet instructions. Set aside.
  2. Whilst that’s cooking, place a large frying pan over a medium heat and fry off the onions in a tbsp of olive oil. Once browned, add the garlic and stir for a few minutes before taking off the heat.
  3. Put the milk in a small saucepan, warm up and remove from the heat once boiled. 
  4. Melt the butter in a pan and add your flour, stir until you have a paste and then start to add the warm milk to make your “béchamel”. Once warm, stir in your Ched Spread and allow it to melt into a smooth sauce. 
  5. Now, add some heat! Pour in 2 tbsp of Smoked Sriracha and mix it in (add more or less, your call) then add all the sauce to your macaroni and transfer to an ovenproof dish
  6. Top with breadcrumbs and other crunchy treats (crispy onions/crisps are both a winner)
  7. Cook for approx. 15 mins or until golden. Drizzle with extra sriracha and ENJOY!


Back to blog