Place all the ingredients into a high-speed blender and pulse until the mixture is finely powdered. Remove from the blender and store in an airtight jar for up to 6 months.
Boil the pasta in a large saucepan of salted water until al dente.
200 g macaroni
Meanwhile, combine the plant milk and 3 tablespoon mac and cheese powder in a medium saucepan and place over medium/low heat. Whisk constantly until the mixture thickens dramatically and resembles a cheese sauce.
350 ml plant milk
Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.
2 tablespoon vegan butter
For the crispy breadcrumb topping, follow the instructions in the notes above.