While the pasta is cooking, combine all ingredients for the mac & cheese sauce in a food processor. Blend until smooth, will be gritty.
Heat sauce in a pan for 3 minutes then mix with pasta.
In a crock pot or large cooking pot, combine tomatoes, beans, chili powder, sriracha, cumin, sage, rosemary and basil on medium to low heat.
While tomatoes & bean mixture is cooking, in a frying pan, add oil and cook onions until translucent, about 5 minutes. Add garlic, then green peppers. Let simmer for 2 minutes then add Yves meatless grounds with old bay seasoning, liquid smoke, & worechestershire. Add salt & pepper to taste or any other favourite "meat" seasonings.
Once cooked well, add to tomato & bean mixture. Cook on low heat for at least 15 minutes. You can let it simmer as long as you want, especially if in a crock pot.
Once both recipes are completed, put mac & cheese in a bowl with chili on top and its ready to eat!