Preheat oven to 350F.

In a pot of boiling water, cook 2 cups macaroni until al-dente. Rinse with cool water and let drain. Set aside.

To make the sauce, begin with cooking the onion with 1 tbsp vegan margarine over medium heat until onions are translucent. Add zucchini and cook until the zucchini has softened, about 5 minutes.

To make the roux, add paprika, garlic powder, cayenne, flour, and dijon mustard and stir into the released liquid from the zucchini and the butter. If it's too clumpy, add in a couple tbsp of soy milk to make a slurry for the roux. Once you've stirred out the lumps from the flour and spice mixture, stir in the remaining soy milk and stir. Allow the mixture to thicken a little.

Add the daiya cream cheese, cheese shreds, and nutritional yeast and stir until cheese has melted into the thickened mixture and resembles a cheese sauce.

Stir in salt to taste.

In a well buttered pan, combine the cooked macaroni and cheese sauce and spread evenly in the pan.

Make the topping by combining cheese shreds, bread crumbs, and butter. Sprinkle evenly over macaroni.

Cover with aluminum foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes. The top should be golden brown. Serve immediately! Alternatively, you can prepare individual mac and cheese servings in smaller ramekins, and freeze them for one of those days where you're too lazy to do all this nonsense.