For the Cheddar Cheese Crumble:

1. Combine all of the ingredients in a food processor.
2. Pulse until the mixture resembles a coarse crumble. Do not puree.
3. Store the crumble in the refrigerator until needed.

 For the Macaroni and Cheese:

1. Preheat your oven to 375°F.
2. Bring a pot of water up to a simmer for the pasta. Season the water with salt.
3. Melt the butter in a saucepan.
4. Add the onions, garlic and salt and sweat them gently until the onions are softened.
5. Stir in the Cup4Cup Multipurpose Flour until there are no lumps.
6. Gradually whisk in the hot milk. Continue whisking until no lumps remain.
7. Bring the sauce to a gentle simmer and cook for about 3 minutes or the sauce is thickened and no longer tastes like raw flour.
8. While the sauce is cooking, bring the water to a rolling boil and begin cooking the macaroni.
9. Stir in the cheese and cayenne pepper until completely melted and the sauce is shiny then turn off the heat.
10. Drain the pasta then stir it into the cheese sauce.
11. Pour the mixture into a 9 inch by 9 inch baking dish. Use a rubber spatula to level the surface.
12. Sprinkle the cheddar cheese crumble evenly over the surface of the macaroni and cheese.
13. Bake in the center of the oven for 30 minutes or until the topping is golden brown and the sides of the dish are bubbling.