Prepare bread crumb topping by pouring bread crumbs in medium bowl and evenly pour garlic confit over top.
Sprinkle in parsley and mix thoroughly.
Prepare macaroni by preheating oven to 350 Fahrenheit.
Melt margarine in a large saucepan over medium heat.
Add flour and whisk in to mix. Cook for 1 minute, whisking continually.
Gradually whisk in soy milk and simmer, mixing occasionally, for 3 minutes.
Sprinkle in cheese and stir until smooth and melted.
Cook macaroni in a 6- to 7-quart pot of boiling salted water according to package instructions until just tender. Drain in a colander and transfer to a large bowl.
Stir in cheese sauce and salt to taste.
Fill a 3-quart shallow casserole with the macaroni mixture and sprinkle with bread crumb topping.
Bake casserole in middle rack of oven for 30 minutes, or until bubbly.

Bread crumb topping:
2 tablespoon Thomas Keller's garlic confit (www.thedeliciouslife.com/thomas-kellers-garlic-confit-recipe)
2 cup panko crumbs
1 tablespoon chopped parsley

Macaroni and cheese:
1/2 stick vegan margarine
1/2 cup all-purpose flour
4 cup soy milk
1 pound (16 ounces) macaroni
1 pound (16 ounces) vegan cheese shreds