Preheat oven to 350°
Cook the macaroni noodles according to the package instructions with a dollop of olive oil.
Once noodles are done cooking, drain the noodles (do not rinse) using a colander, then coat with 1 tbsp of vegan butter. Set aside.
In a medium sized pot, melt 2 tbsp vegan butter over low-medium heat. Add in salt and pepper to taste and smoked paprika.
Slowly whisk the flour into the mixture until smooth, then add in the unsweetened almond milk. Bring to a boil then stir in the vegan cheddar cheese until melted.
Combine the mixture with the pasta and place in an appropriately sized baking dish (I used an 8x8).
Transfer the dish to the oven and bake for about 30 minutes.
Once finished baking, let cool for 5-10 minutes. Enjoy!