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.