Pumpkin Mac & Cheese

1. Preheat your oven to 385 F.

2. In a large pot, cook the pasta according to the directions on the box. Before you drain your pasta, add in your chopped broccoli and let it blanch for 2-3 minutes. Then strain the mixture in a colander and return it to the pot.

3. In a large saucepan or frying pan on medium-high heat, warm the olive oil. Add in the flour and whisk until combined. Pour in the almond milk and whisk again to break down clumps.

4. Add in the salt, black pepper, paprika and onion powder and bring the mixture to a boil.

5. Once it begins boiling, reduce to a simmer and add the pumpkin and first amount of shredded cheddar cheese. Mix to combine and leave on low heat.

6. Pour the pumpkin cheese sauce over the noodles and broccoli and stir until well incorporated.

7. In a medium glass baking dish (I used 13″X9″) pour in the mixture. Bake for 10 minutes.

8. Pull the dish out of the oven, top with the final amount of shredded cheddar cheese and bake for another 5 minutes until the cheese has melted.