• Bring a salted pot of water to a boil.
• Cook macaroni noodles according to the package. Drain noodles once done and set aside.
• While noodles cook, add beans, stock, dairy free milk, nutritional yeast, butter, lemon juice, salt, pepper, paprika and parmesan cheese to a high powdered blender.
• Blend this until very well combined. Set aside.
• Preheat oven to 350 degrees if making a baked version. 
• In a skillet, over medium low heat, melt vegan butter. 
• Add in chickpea flour. Whisk together. 
• Slowly pour in vegan milk. Whisk until a thick consistency happens, like a gravy. 
• Stir in spices, 2 cups of the prepared cheese sauce and vegan parmesan cheese. Combine well. 
• Add cooked noodles and combine.

For Stovetop Vegan Mac and Cheese

• Add in the shredded cheddar cheese, then remove from heat. Adjust salt and pepper. and Serve.

  *Use remaining cheese sauce in another recipe or as a dip.

For Baked Vegan Mac and Cheese

• Pour half noodle mixture into a 9x13 casserole dish and spread out evenly. 
• Spread ½ cup of the cheese sauce over and spread out, then top with half vegan shredded cheddar cheese.
• Add the remaining noodle mixture and spread evenly.
• Top with another ½ cup of the cheese sauce over and spread out remaining vegan shredded cheddar cheese and seasoned breadcrumbs. 
• Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on top. 
• Remove from oven and let set for 5 minutes before serving.