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Preheat your oven to 200°C.
Grate the tempeh into a bowl and mix in all the bacon crumb ingredients until evenly coated. Spread on a lined baking tray and bake for 20-25 minutes until crispy and golden - keep an eye on it towards the end as it can catch quickly.
Cook the macaroni according to packet instructions, then drain.
Blend the silken tofu and soy milk together until completely smooth and set aside.
Melt the butter in a large pan over a medium heat. Add the flour and stir until it forms a paste.
Gradually whisk in the blended tofu and soy milk mixture until smooth and lump-free, only adding a little at a time. Cook for 3-4 minutes until the sauce thickens.
Add the nutritional yeast, apple cider vinegar, miso, turmeric and garlic granules. Season with salt and MSG if using. Taste and adjust as needed.
Fold the cooked macaroni through the sauce until well coated and serve topped generously with the tempeh bacon crumb.