Boil the elbow pasta according to the package directions. Drain and toss with olive oil, then cover and set aside.

In a medium-size, heavy-bottom saucepan, melt the vegan butter over medium-low heat. Vegan butter burns more easily, so go slow.

Add the flour and paprika.

Using a flat whisk or spatula, whisk or mix until smooth. Cook the roux, whisking frequently, over low heat until the mixture begins to smell slightly nutty but hasn’t yet begun to brown (about 2 minutes).

Add 1 1/2 cups of nondairy milk, and whisk or mix to combine.

Cook over medium heat, whisking or mixing frequently, until the mixture thickens enough to coat the back of a spoon without running off. It will thicken as it stands, so don’t cook for too long.

Remove the pot from the heat, add the cheddar-style shreds and grated Parmesan-style cheese.

Using a wide spatula, mix continuously until all of the dairy free cheese is melted and the cheese sauce is smooth. If necessary to melt all of the cheese shreds (some brands melt better than others), place the pan back on the stove over low heat and mix continuously until melted and smooth.

Add more milk by the tablespoonful as necessary to thin the sauce to your desired consistency.

Sample the cheese sauce, and salt and pepper to taste. You can also add freshly ground black pepper at the end, but you may not need any salt since the dairy free cheese is relatively salty.

Add the pasta to the saucepan with the cheese sauce, and stir very gently with a silicone spatula or large wide spoon until all of the pasta is coated.