1. Preheat oven to 350º F
2. Set out Kite Hill Almond Cheese to reach room temperature
3. Prepare MT Spirals pasta according to package directions. You can do this while the carrots and Beyond Meat crumbles are being cooked. Drain and pour into a pan; leave the pasta in colander; after carrot mixture has been made, add to pan)
4. In a pan over medium, add Beyond Meat crumbles and begin to cook for about 2-3 minutes. Add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes
5. Remove from heat and allow to cool slightly
6. In a small mixing bowl, combine the room temperature Kite Hill cream cheese, tamari, paprika, nutmeg, ground mustard, salt and pepper. If consistency is too thick to pour, add 1/4 cup unsweetened almond milk; combine until pourable consistency, but not too runny
7. Place noodles in bake dish. Pour the sauce over the spirals in a baking dish. Add in carrot, onion, and Beyond Meat mixture and fold in to the noodles
8. Mix breadcrumbs, salt and pepper to taste butter and crushed cashews in a small dish with a whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely
9. Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown. Remove from oven, allow to cool slightly then serve and enjoy!

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