Step 1

Preheat oven to 400° Fahrenheit. Cook pasta according to package directions. Drain, set aside.

Step 2

In a frying pan, melt the ¼ cup vegan butter and whisk in the 1 Tablespoon of flour. Cook for about a minute to eliminate the raw flour taste, but don't let it brown.

Step 3

Slowly whisk in the 1 cup oat cream (if using coconut milk, add the whole can). Add in the 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of freshly ground black pepper, and ¾ teaspoon of salt. Heat until it begins to bubble.

Step 4

Turn off the heat and add in the 1 cup of vegan cheddar cheese. Stir until fully melted in (if small bits remain unincorporated it's okay). Whisk in the 1 cup of water.

Step 5

Grease a 9"x13" baking dish with some vegan butter and spread the cooked macaroni in an even layer. Pour the vegan mac and cheese sauce over it.

Step 6

To add a breadcrumb crust, melt 2 Tablespoons of vegan butter in the microwave (about 20 seconds) and stir in the panko breadcrumbs. Sprinkle the buttery breadcrumbs over pasta evenly.

Step 7

Bake the vegan mac and cheese at 400° Fahrenheit for 30-40 minutes, uncovered, or until the breadcrumbs are nicely browned.