Don’t let the pumpkin scare you, this mac and cheese is incredibly tasty and comforting.

Makes: 8 servings

Serving Size: 1/8 recipe (245g)

Prep Time: 10 minutes

Total Time: 30 minutes

Nutrition Facts:  401.5 calories / 39g carbs / 21.5g protein / 18g fat

Ingredients:

• 16-ounces dry Banza pasta (448g)
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• salt (to taste)
• pepper (to taste)
• 1 1/2 cup almond milk (unsweetened, plain) (360g)
• 1 cup pure pumpkin puree (242g)
• 3 cup shredded cheddar cheese  (339g)

Instructions:

1. Prepare pasta according to package directions.
2. Once cooked, drain the pasta water.
3. In a separate pot, combine garlic powder, ground mustard, nutmeg, almond milk, pumpkin puree, and freshly grated cheese. Season with salt and pepper to taste.
4. Once the cheese is melted, add in your cooked noodles. Coat noodles in sauce, and allow to thicken, about 4-5 minutes. Season with salt & pepper to taste.

Notes:

1. Use any variety of milk but know that macros may vary with substitutions.