INGREDIENTS
1 cup
canned pumpkin puree
2 cups
cashewmilk
6 oz
cheddar cheese
12 oz
cooked pasta shells
1/4 cup
flour
1/2 tsp
garlic powder
1/2 tsp
ground mustard
1/4 tsp
ground nutmeg
2 oz
parmesan cheese
1/2 tsp
pepper
1/2 tsp
salt
1/4 cup
unsalted butter