Bring almond milk to a boil; add pasta and stir. Reduce heat to a gentle boil as the almond milk froths up and boils over quickly. Cook for around 8 minutes or until al dente.
Stir in shredded cheese and season with salt and pepper. Let sit for a couple of minutes for cheese to melt (it gets thicker as it sits), stir again and enjoy!
Cooking time will depend on the type of pasta you use; use elbow macaroni for the quickest.You can use any type of cheese, or a mixture of cheeses, you like.Add fresh or frozen vegetables, like broccoli or peas, for the last couple minutes of cooking time.