Step 1

Preheat oven to 425°F.

Step 2

Cook the macaroni as instructed on the box. Strain.

Step 3

While the pasta is cooking, add the coconut milk to a medium-sized saucepan. Whisk in the flour, nutritional yeast, garlic powder, onion powder, salt, pepper, paprika, and mustard powder.

Step 4

Bring to a simmer on medium heat. Turn the heat off and mix in the shredded vegan cheese until melted.

Step 5

In a casserole dish (I use a 4-quart), mix together the macaroni and the cheese sauce.

Step 6

Mix together the melted butter and breadcrumbs. Sprinkle on top of the mac and cheese.

Step 7

Bake for 20-25 minutes or until bubbly and golden brown on top.

Step 8

Let sit for 5-10 minutes before serving.