Spicy Taco Mac

Preheat oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Melt butter in a small saucepan over medium heat. Add garlic, scallion whites, cumin seeds, chipotle, miso paste, and a pinch of salt and pepper and cook until scallion whites are translucent, 3 to 5 minutes. Add just 1 tbsp flour and stir. Add almond milk, whisk, and bring mixture to a simmer. Cook, stirring often, until sauce thickens, 3 to 5 minutes. Remove from heat and whisk in cheddar until melted. TIP: Save remaining flour for another use.

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta with cool water to stop the cooking process. Transfer to a baking dish, add cheese sauce, and stir to combine. Bake until hot and bubbling, 7 to 10 minutes.

Add tomatoes, scallion greens, just half the lime juice, and a pinch of salt to a small bowl and toss to combine the pico de gallo. In another small bowl, add lime zest, remaining lime juice, and sour cream and stir to combine the lime crema.

Divide the spicy taco mac between bowls, top with pico de gallo, and drizzle with lime crema. Tuck in!