Jalapeño Mac and Cheese (Vegan and Gluten-Free)

1. Prepare pasta according to package directions, draining and setting aside. (Tip: Undercook chickpea pasta slightly to prevent mushiness).
2. Add 1 tablespoon olive oil to the pot. Finely chop 1 jalapeño and add it to the pot with the oil. Sauté for about 1 minute on medium-low heat.
3. Add 1/4 cup Miyoko's Kitchen mozzarella, 2 tablespoons milk of choice (e.g., almond), 1 1/2 tablespoons almond flour, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt. Mix together on low heat until a thick sauce forms, about 1 minute.
4. Mix the prepared pasta into the sauce. Top with smoked paprika and black pepper if desired.