If you'll be baking your mac & cheese in the oven with breadcrumbs for the perfect golden crispy top, preheat your oven to 400°.
Cook your pasta according to package directions in salted water and set aside.
Heat a large pan over medium high heat and add oil once the pan is hot. Add mild Beyond Meat sausage, casings removed and cook for 5 minutes crumbling as it cooks. Once it is browned remove from the pan and set aside.
In the same pan you cooked the sausage add the butter and lower the heat to medium. Once the butter is mostly melted add the onion. Cook for 3 to 4 minutes until soft and translucent.
Add the flour and cook for an additional minute.
Add coconut milk and simmer over medium heat for 3 minutes until the coconut milk begins to thicken. Add vegan cream cheese and lower heat to medium low. Add garlic powder, onion powder & paprika. Simmer over medium low for 3 minutes stirring often.
Add vegan shredded cheddar cheese and stir. Cook for another 3 minutes.
Add cooked pasta to the pan along with 1/2 cup reserved pasta water. Mix until well combined and add more reserved pasta water until the mac & cheese is to your desired consistency.
Add sausage back to the pan and mix to combine it into your mac & cheese. You can eat this delicious extra creamy mac & cheese as is or follow the next step to get a golden crispy top.