Add the oil to a saucepan on a medium/low heat and add the minced garlic cloves, stir and cook for 2 minutes until golden then add in the flour and whisk for a minute to make a roux.
Whisking constantly, slowly pour in the oat milk, whisking well after each addition, then add in the nutritional yeast, vegan cheese and season with salt and pepper. (the sauce will be loose at this point and don’t worry about any lumps), set a side to cool slightly.
Add the macaroni pasta to a large pan and cook as per packet instructions.
Pour the sauce into a blender and blitz until perfectly smooth.
Pour the sauce back into the pan and whisk over a medium/low heat for 5 minutes until thickened.
Once the pasta is cooked, drain and add to the sauce, stir through and serve immediately.