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If making baked mac and cheese, preheat the oven to 350°F.
Place the cashews and sweet potato* or carrot in a pot on the stovetop and cover with 2 inches water. Bring to a boil, then boil for 15 minutes (if using carrots, add them after the first 5 minutes). Drain the cashews and carrots in a strainer.
Meanwhile, fill a large saucepan with water and add 1 tablespoon kosher salt. Boil the pasta until al dente, then drain it and return to the pot or a baking dish. (If it finishes before the sauce, add a drizzle of olive oil to keep it from sticking.)
If making the breadcrumb topping, melt the butter in a small skillet, then add the panko garlic powder, smoked paprika, and kosher salt and stir. Toast until lightly browned, stirring often, about 2 to 3 minutes.
Once the cashews and sweet potato are cooked and drained, place them in the bowl of a high speed blender. Add the drained artichokes, mustard, garlic powder, onion powder, salt, butter, and water. Blend on high until creamy and fully combined into a smooth sauce.
Stir the sauce into the noodles in the pot or a baking dish. Top with breadcrumbs if desired, and serve immediately. For baked mac and cheese (best flavor), place the mac and cheese in a baking dish and top with breadcrumbs. Bake for 15 minutes and serve warm.