Smoky Vegan Mac and Cheese

6 ounces ( 170.1 g) macaroni or other pasta, cooked according to package directions and drained and rinsed in cold water

subheading: For the Sauce:

½ cup ( 118.29 ml) non-dairy sour cream or yogurt or cream cheese

1 teaspoon yellow miso, use chickpea miso for Soyfree

2 teaspoons ketchup or tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

2 teaspoons all-purpose flour

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons nutritional yeast

¾ cup ( 177.44 ml) warm non-dairy milk

¼ cup ( 59 g) vegan cheese like a mix of cheddar and mozzarella or cheddar and vegan Parmesan

subheading: For the Breadcrumb Topping:

¾ cup ( 81 g) breadcrumbs

¼ cup ( 28 g) vegan cheese, such as a mix of cheddar and vegan Parmesan

1 teaspoon onion powder

1 to 1 ½ teaspoon smoked paprika depending on how smoky you want the topping

¼ teaspoon salt

1 tablespoon extra virgin olive oil

Directions at veganricha.com

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