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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.
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.
Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.
For the crispy breadcrumb topping, follow the instructions in the notes above.