1 box elbow macaroni (I used whole wheat)
2 cups almond milk
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup Daiya Mozzarella style cheese shreds
I cup Daiya Cheddar style cheese shreds
1 can pumpkin puree
1/4 cup of bread crumbs
1 teaspoon soy sauce
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 – 1/4 teaspoon cayenne pepper (or more if you like heat)
Salt and pepper to taste