Bring water to a boil. Add pasta, cook until al dente. Drain and set aside.

Preheat oven to 325 F.

In stockpot over medium heat, heat oil and soy milk. Bring to a simmer. Add yeast, onion powder, garlic powder and nutmeg. Whisk until well blended.

Cook, whisking constantly until mixture boils, 2 to 3 minutes. Reduce heat.

Add 10oz vegan cheese. Whisk until cheese is melted and sauce is well blended.

Combine cooked Macaroni Noodles and Vegan Cheddar Cheese Sauce. Toss to coat and pour into greased baking dish.

Cover and bake until internal temperature reaches 165 F, 20 to 30 minutes.

Combine 4oz shredded vegan cheese, panko, oil, paprika, salt and pepper. Toss to mix.

Uncover baked macaroni. Sprinkle with bread crumbs and bake again until cheese is melted and bubbly, 5 to 8 minutes.