Pumpkin Mac & Cheese

Directions

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   1.
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   Preheat your oven to 385 F.
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   2.
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   In a large pot, cook the pasta according to the directions on the box.
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   Before you drain your pasta, add in your chopped broccoli and let it blanch for 2-3 minutes.
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   Then strain the mixture in a colander and return it to the pot.
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   3.
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   In a large saucepan or frying pan on medium-high heat, warm the olive oil.
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   Add in the flour and whisk until combined.
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    Pour in the almond milk and whisk again to break down clumps.
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    4.
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    Add in the salt, black pepper, paprika and onion powder and bring the mixture to a boil.
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    5.
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    Once it begins boiling, reduce to a simmer and add the pumpkin and first amount of shredded cheddar cheese.
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    Mix to combine and leave on low heat.
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    6.
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    Pour the pumpkin cheese sauce over the noodles and broccoli and stir until well incorporated.
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    7.
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    In a medium glass baking dish (I used 13X9) pour in the mixture.
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    Bake for 10 minutes.
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    8.
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    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.