Preheat the oven to 350 degrees F.
Bring 4 cups water to a boil in a large pot over high heat. Add the oil and enough salt to water so it tastes like the ocean. Add the noodles, stirring with a large spoon to make sure they don't stick together. Reduce the heat to medium-low and cook until al dente, then drain and rinse in cold water. Place in a casserole dish and cover.
Melt 3 tablespoons of the vegan butter in a medium saucepot over medium-high heat, then add the flour and whisk. Reduce the heat to medium and cook until the flour browns, 1 to 2 minutes. Whisk in the soy milk. Once it comes to a boil, stir in the mozzarella and parmesan cheeses, then the nutritional yeast. Stir constantly until the cheeses melt, then remove from the heat and pour over the noodles. Add the cheddar shreds and mix well.
Melt the remaining 2 tablespoons butter in a medium skillet over medium-high heat, then toss the breadcrumbs in it to coat. Remove from the heat and top the macaroni-cheese mix with the crumbs. Lightly sprinkle the paprika for color on top and bake, covered, for 15 minutes. Remove the cover and bake for another 15 minutes. Allow to sit for 5 minutes before serving.
Recipe courtesy of Ayinde Howell