Preheat your oven to 375°F (190°C).

Melt 1 tablespoon of vegan butter in a small saucepan over medium heat. Once melted, add in the panko breadcrumbs, parsley flakes, basil, and 1/4 teaspoon of garlic powder. Stir well to combine and cook for 2-3 minutes or until the breadcrumbs are golden brown. Set aside.

Cook the elbow pasta according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the remaining 1 tablespoon of vegan butter over medium heat. Add in the diced onion and sauté for 2-3 minutes until softened.

Sprinkle the flour and smoked paprika over the onions and whisk until smooth.

Slowly pour in the nut milk, whisking continuously to prevent lumps from forming. Add in the remaining 1 teaspoon of garlic powder, kosher salt, and black pepper.

Bring the mixture to a simmer and continue cooking, stirring constantly, for 2-3 minutes until the sauce has thickened.

Remove the saucepan from the heat and stir in the nutritional yeast until well combined.

Add the cooked elbow pasta to the sauce and toss until the pasta is coated evenly.

Transfer the pasta and sauce mixture to a greased 8-inch square baking dish.

Sprinkle the breadcrumb mixture over the top of the pasta.

Bake in the preheated oven for 10-15 minutes until the breadcrumbs are golden brown and the pasta is heated through.

Remove from the oven and let the dish cool for a few minutes before serving.

Enjoy your delicious vegan mac 'n cheese with breadcrumb topping!