A classic comforting dish now made dairy free. With a smooth mix of our Oat Milk Melt and Smoked Oat Wedge, this recipe will become a go to for a mid-week hunger buster.


  • 250g macaroni
  • 1 tbsp + 60g New Pastures Oat & Coconut Spread
  • 50g plain flour
  • 750ml milk
  • ¼ tsp salt
  • ½ tsp smoky paprika
  • 1 tsp onion powder
  • 200g New Pastures Oat Milk Melt, grated
  • 100g New Pastures Smoked Mature Oat Wedge, finely grated
  • ¾ tsp salt
  • 2/3 cup (40g) panko breadcrumbs

Bring a large pot of water to the boil. Add macaroni and cook until just al dente.

Drain, return pasta to pot, add 1 tbs Oat & Coconut Spread and toss until melted. Set aside to cool whilst making the sauce.

Preheat oven to 180°C.

In a large saucepan melt Oat & Coconut Spread over medium heat. Add flour and cook, stirring constantly, for 1 minute.

Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until smooth. Use a whisk if you have any lumps.

Mix in salt, paprika, and onion powder.

Cook, stirring or whisking regularly for 5 – 8 minutes until thickened to a creamy consistency.

Remove from heat, stir through the grated Oat Milk Melt, and half of the Smoked Mature Oat Wedge.  Season to taste with salt and white pepper.

Add cooked macaroni, then stir and pour into a greased baking dish.

Sprinkle with breadcrumbs and remaining grated Smoked Mature Oat Wedge. Bake for 25 minutes or until top is light golden.

Serve at once.

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