Bring a large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta. Drain macaroni (do not rinse), and return it to the pot.

While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain. Add the butter to the cheese sauce and stir until it is completely melted and combined.

Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight-fitting lid and let the macaroni and cheese to sit for 10 minutes, to allow the sauce to thicken before serving.

Spoon into bowls, or make a baked casserole version by transferring the contents to a 9- x 13-inch baking dish coated with oil spray. Sprinkle Parmesan over the top. Place under a preheated broiler for 4 to 7 minutes, or until the top is golden brown and crispy; check often to make sure the cheese does not burn.