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Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb macaroni noodles according to the package. Drain noodles once done and set aside.
While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cupnutritional yeast, 2 tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set aside.
In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.
Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across the top.
Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on top. Remove from oven and let set for 15 minutes before cutting into.