Pumpkin Mac and Cheese

For the pumpkin sauce: Peel, chop, and steam 3-5 medium carrots (microwave for 3 minutes in a bowl with an inch of water on the bottom). Add the steamed carrots, 1/2 cup pumpkin puree, 2 tablespoons maple syrup, 2 tablespoons olive oil, 2 tablespoons almond milk, sea salt, garlic powder, and cinnamon to a blender. Puree until smooth, adding more almond milk if needed to blend. Taste test and add more spices as desired. You can store the sauce in a jar in the fridge.

To make the mac and cheese: Cook pasta 1 minute less than the package instructions. Drain the pasta and add it back to the pot on medium heat. Add the pumpkin sauce and any other desired veggies. Mix thoroughly and cook for another 1-2 minutes until the mixture is hot.