Cook macaroni according to package instructions. When done, drain the water, reserving 1 cup for the sauce. Place cooked macaroni back in the saucepan. Set aside.
In a food processor combine cashews, vegan butter, garlic powder, onion powder, mustard, tomato paste, and nutritional yeast flakes. Pulse to combine. Add the reserved water from cooking the macaroni. Pulse again up until a minute, until a smooth sauce forms. Set aside.
Pour the cheese sauce over the cooked macaroni and stir to combine. Place over medium-low heat and cook for about 5 minutes, while you prepare the chickpeas.
In a skillet, add the olive oil over medium heat. Add the drained chickpeas and stir to coat with olive oil. Add the agave and liquid smoke and stir until chickpeas are coated. Continue cooking over medium heat, about 7 - 10 minutes, until the chickpeas have turned golden.
Transfer Mac and Cheese to a serving dish and top with Smoky Chickpeas.
* Use Gluten-free pasta to make this dish gluten-free