2 tablespoons safflower oil
1  small onion, minced
2 tablespoons all-purpose flour
2 cups hot soy milk
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound elbow macaroni, cooked and drained
1 1/2 cups grated soy cheddar cheese
1 cup bread crumbs
2 tablespoons melted soy margarine
1/2 teaspoon paprika

Preheat the oven to 350 degrees. Heat the oil in a saucepan over medium heat, add the onion, cover, and cook 5 minutes, or until soft. Remove the lid, stir in the flour, and cook for 2 minutes. Reduce the heat to low and slowly whisk in the soy milk. Continue to cook, stirring, for 2 minutes, or until the mixture thickens. Season with salt and cayenne.

Combine the sauce with with cooked pasta and the soy cheddar. Spoon into a 9 x 13-inch baking dish. In a small bowl, combine the bread crumbs, margarine, and paprika, and sprinkle over the top of the casserole. Bake for 30 minutes, or until hot and bubbly.