Cook the pasta and cauliflower. Heat the oven to 400°F if using the topping. Cook the macaroni in a large pot according to package directions. During the final 5 minutes, add the cauliflower. Reserve 1 cup cooking water, then drain.
Blend the sauce. For the cheddar version, blend the cooked cauliflower, beans, milk, ¾ cup cheddar, 3 tablespoons nutritional yeast, Dijon, garlic powder, paprika, salt, pepper and 1 teaspoon lemon juice until very smooth. For the no-cheese version, omit the cheddar and instead use ½ cup nutritional yeast, 1 tablespoon white miso, 1 teaspoon olive oil and 2 teaspoons lemon juice. Add ¼–½ cup pasta water as needed.
Combine. Return the macaroni to the pot and stir in the sauce over low heat for 2–3 minutes. Add pasta water a splash at a time until creamy. For the cheddar version, stir in the remaining ¼ cup cheddar; the no-cheese version needs no additional cheese.
Finish. Serve from the pot, or transfer to a baking dish. Mix the optional breadcrumbs with olive oil, scatter over the macaroni and bake 8–10 minutes until lightly golden.
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
