Preheat oven to 400 F (200 C). Grab a 9x13 baking dish, and lightly greased with vegan butter. Set aside. (Do this only if you plan on baking your mac and cheese and not serving it as a stove top dish).
In the same pot used to boil your pasta, melt vegan butter completely and then add in chickpea flour. Stir it vigorously with the melted butter. This is how you make a roux.
Then pour in the canned coconut milk and almond milk. Whisk until smooth. (There should be no lumps). Keep whisking and reduce heat to medium for 7 to 10 minutes until it starts to slightly thicken. Don't worry if it's not super thick. The vegan cheese will help it become thicker.
Next add in vegetable bouillon cubes, vegan cream cheese, silken tofu, garlic powder, onion powder, sea salt, black pepper, turmeric powder (optional), and 4 cup vegan cheddar cheese. Stir on medium heat until vegan cheese melts and seasonings are fully incorporated into the sauce for 5 minutes until sauce thickens.
Remove sauce from heat (turn off your stove) and add the cooked & drained elbow macaroni into your cheese pot. Fold the macaroni and cheese sauce until everything is well incorporated. You can serve this as. If you want to bake it proceed to the next step.
Layer macaroni and cheese in greased 9 x 13 inch baking dish, then top with 2 cups of vegan cheddar cheese.
Bake in the oven, covered with aluminum foil for 10 minutes your cheese will start to melt on top and the aluminum foil will lock in the moisture. After 10 minutes, uncover your mac and cheese and bake for an additional 15 mins until cheese on top becomes golden brown.
Once done remove from oven and allow to cool. Your mac and cheese will be bubbly and sizzling. You might see a lot of oil. That is due to the fat content of this dish which makes it super indulgent. It will settle once cool and create this nice cheesy crusted topping.
This will keep very well in the fridge for 3-4 days. To freeze, wrap cooled and refrigerated mac and cheese in plastic wrap in individual portions. Add a layer of aluminum foil, and put it in a Ziploc freezer bag keeping for no more than 3 months. Defrost overnight in the refrigerator and reheat in the oven.