Spicy Taco Mac & Cheese

Bring large pot of salted water to boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain, and rinse with cool water to stop cooking process. Set aside. (4-servings: reserve ½ cup pasta water)

Heat 1 tsp vegetable oil in same pot over medium heat. Add garlic and cook until softened and beginning to brown, 1 to 3 minutes. Stir in tomato powder and just 2 tsp cumin. Cook until fragrant, about 1 minute. Reduce heat to medium-low and whisk in reserved pasta water and cheese sauce until melted and smooth, 2 to 4 minutes. Stir in cooked pasta and toss to coat. (4-servings: use 2 tsp vegetable oil)

Make small tear at top of black bean bag and microwave for 60 seconds. Transfer to medium bowl and stir in lime juice and a pinch of salt and pepper. (TIP: You can also combine precooked black beans and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide pasta between bowls and drizzle with crema. Top with beans and tomatoes. Serve with lime wedges. Tuck in!