Southwest Cheesy Mac

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Add butter to a large skillet over medium heat. When butter is melted, add onion, garlic, miso paste, and a pinch of salt and pepper to the skillet and cook until onion is translucent, 3 to 5 minutes. Add flour and stir. Add almond milk, whisk, and bring mixture to a simmer. Cook, stirring often, until sauce thickens, 3 to 5 minutes.

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta and return to the large pot, off heat.

Add sauce, cheddar cheese, and a pinch of salt and pepper to a blender. Blend cheese sauce until smooth, 1 to 2 minutes.

Add pumpkin seeds, nutritional yeast, and a pinch of salt to a small bowl, and mix the pepita parmesan.

Add cheese sauce, jalapeños, and red peppers to the large pot with the pasta, and stir. Transfer pasta to a baking dish, sprinkle with pepita parmesan, and bake until hot and bubbling, 7 to 10 minutes. Divide the Southwest cheesy mac with jalapeño and pepita parmesan between plates. Bon appétit!