Soak Cashews in hot water for 15 minutes, then drain and add them to blender with nutritional yeast, vegan butter, milk and the garlic and onion powders. Blend until consistency is right. If too thick, add more milk as needed.
After cooking macaroni, add the cheese mixture, follow with bread crumbs/cauliflower (season more here if needed), stir to mix all of the above.
Serve and enjoy.

4 cup macaroni pasta
1 cup cashews
1 tablespoon nutritional yeast
1 1/2 cup plant based milk
Salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup bread crumbs or fried chopped cauliflower
1 tablespoon vegan butter