Pumpkin Mac & Cheese
8 oz uncooked whole wheat penne, macaroni or other pasta
2 cloves garlic, minced
1 cup pumpkin puree
1 cup unsweetened almond milk
4 oz reduced fat cream cheese
1/2 cup freshly grated goat cheddar cheese (or reduced fat cheddar)
1/2 cup goat brie cheese, rind removed, cut into cubes
pinch freshly ground nutmeg
pinch ground cloves
sea salt and freshly ground black pepper, to taste
Cook pasta according to package directions, drain.
Meanwhile, whisk together and heat pumpkin puree, garlic and milk in a medium saucepan over medium heat until just starting to simmer.
Reduce stove heat to low. Whisk in cheeses until fully melted.
Stir in nutmeg and ground cloves. Season with salt and pepper.
Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.