Cook paste to al dante. Preheat oven to 350 degrees Fahrenheit.

Start making the cheese sauce. In a small pot, melt the vegan butter. When it's melted, add the pepper and nooch (nutritional yeast flakes) along with the vegan milk.

Add bagged vegan cheese and cook on low or medium heat for a couple of minutes. Stir frequently and then add in the cooked macaroni.

Move all of it to a casserole dish, ideally 8x8 inches, but anything will do. Mix in some bread crumbs, then top it off with bread crumbs and a little paprika.

Bake uncovered for 10-15 minutes until cheese is bubbling and starting to turn a little brown. Remove from oven and let cool.