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Warm the oil in a large skillet or pot over medium heat then add the vegan ground beef/lentils, onion and garlic. Cook for about 5 minutes until the "beef" is browned and the onions are translucent.
To the pot add the stock, milk, crushed tomatoes, chili powder, Italian seasoning, salt and pepper and stir to combine, then drop in the macaroni.
Stir well to break up any clumps of macaroni, then bring to a simmer and cook for 12 to 15 minutes, stirring often, until the macaroni is just tender with a little bite and the sauce has thickened.
Turn off the heat and add the cheese. Stir it in then cover with a lid or upturned baking tray and let sit for 5 minutes before serving.