Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese

INGREDIENTS

12 oz

medium-sized pasta shells, cooked according to package directions

1/4 cup

unsalted butter (1/2 of 1 stick)

scant 1/4 cup all-purpose flour

cups Silk Unsweetened Cashewmilk (or the milk of your choice)

1/2 tsp

salt, or to taste

1/2 tsp

pepper, or to taste

1/2 tsp

garlic powder

1/2 tsp

dry ground mustard, optional

1/4 tsp

ground nutmeg, optional

1 cup

canned pumpkin puree (not pumpkin pie filling)

1 1/2 cups

(about 6 ounces) extra-sharp cheddar cheese, grated (grate your own because pre-grated cheese in bags doesn’t melt well)

1/2 cup

(about 2 ounces) parmesan cheese, finely grated