Cook pasta to al dente in well salted water according to package instructions. Drain and set aside.
Heat a large skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add minced garlic and sauté for about 1 minute, until golden and fragrant. Stir frequently to prevent burning.
Sprinkle in flour, whisking for 1-2 minutes, until lightly toasted. Whisk rapidly while slowly pouring in ¼ cup of the coconut milk. The mixture will appear lumpy at first but should thin out as you continue whisking. Slowly pour in the remaining coconut milk while whisking.
In a small container, whisk together the miso and 2 tablespoons water to thin the miso out. Add in the thinned miso, nutritional yeast, lemon juice, mustard powder and Old Bay seasoning.
Bring the sauce to a boil over medium-high, then lower down to a simmer over medium-low. Simmer until thickened enough to coat the back of a spoon without falling off. Continue to whisk occasionally to prevent clumping. If needed you can add in water 1-2 tablespoons at a time to thin the sauce.
Stir in the cooked pasta and taste for seasonings. Enjoy!
Pasta: This is a pretty sauce-y mac and cheese. Increase up to 12 ounces of pasta if you want less sauce.
Coconut milk: Choose canned coconut milk. For a lower-fat option, you can use one can of light or reduced-fat coconut milk in place of a can of full-fat coconut milk. The recipe will be slightly less creamy but still delicious.
To make gluten-free: Use an all-purpose gluten-free flour in place of regular all-purpose flour.
Freezing: You can make the cheese sauce in bulk and freeze it for later use. You can also freeze the mac and cheese. It will need to thaw in the fridge for up to 24 hours before using and will need to be stirred and heated before using.
Leftovers: Keep refrigerated in a closed container for 3-4 days for best quality.