• Preheat a large saute pan over medium/low heat (if not including kale, you can use a small pan). Add the butter, olive oil, and garlic and sauté slowly, for about 5 minutes. Lower the heat if necessary so the garlic doesn't brown. 
• In a high speed blender combine the garlic mixture, cashews, cubed cheeses, water, miso, nutritional yeast, vinegar, mustard powder, onion powder, salt, and nutmeg. Blend until completely smooth. Then blend for another 20 seconds for good measure!
• Heat a large pot of water for the pasta. Generously salt the water, and cook pasta according to package directions.
• If including kale in your mac and cheese, saute it in the same pan used to cook the garlic. Stirring occasionally, cook the kale over medium heat for about 5 minutes or until softened and dark green. Remove from heat.
• While the pasta drains in a colander, pour the cheese sauce into the pasta pot. Bring to a simmer. Stirring occasionally, cook until hot and slightly thickened, about 5 minutes.
• Add the pasta and kale to the cheese sauce, and stir to coat. Remove from heat, and let stand 10 minutes (for baked version, skip the 10 minute rest). Stir again, serve and enjoy!

For Baked Vegan Mac & Cheese:

• Preheat oven to 350 degrees F and oil a 13 x 9 baking dish. After combining the pasta and cheese sauce in the pot, transfer to the prepared dish.
• Combine the panko and oil (or butter). Add a pinch of salt, a few dashes of Italian seasoning or paprika, and shredded vegan cheese, if using. Mix well. Sprinkle over the mac and cheese.
• If you included shredded cheese, cover the dish with foil (this helps it melt). Otherwise, bake uncovered. Bake for 15 to 18 minutes. Remove foil. Switch the oven to broil, and arrange oven rack so the top of the dish is about 8 inches away from the broiler. Broil for 3 to 5 minutes or until the breadcrumbs are golden.