Step 1

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.

Step 2

Boil the pasta in a large saucepan of salted water until al dente.

Step 3

Meanwhile, combine the plant milk and 3 tbsp 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.

Step 4

Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.

Step 5

For the crispy breadcrumb topping, follow the instructions in the notes above.