Firstly bring a large saucepan of salted water to the boil and add the macaroni pasta to it.
In a tall sided large saucepan add the vegetable oil no higher than a third of the height of the pan, on the opposite side to the pan of water, gently bring the oil to a medium-high heat.
In another saucepan gently melt the vegan spread and mix with the flour whisking constantly, slowly add the unsweetened mighty pea until fully combined and nice and thick, add the vegan parmesan and the nutritional yeast flakes and allow to simmer until needed making sure it doesn’t stick to the pan.
Drain the macaroni once cooked and add it to the creamy sauce, mix well and fill a ceramic oven dish, bake in the oven for around 30 minutes.
Take a large mixing bowl and add the seasoned flour and combine the cayenne pepper, take the thin cut onion and break out the rings, dust in the flour and now test the oil is hot enough by adding a small floured onion ring if it bubbles and sizzles then your good to start frying. Do this in small batches until crisp and reserve on to a kitchen papered baking tray to absorb some oil.
Serve the mac and cheese with the crispy onions and enjoy!
