Creamy Chili Pasta

Growing up in the United States in the 1990s, I often ate macaroni and cheese (boxed, of course) when I came home hungry after school. In college I started experimenting with Indian flavors and began to make my own version from scratch. I’ve since veganized it, and while completely dairy-free, it’s just as creamy and satisfying as the original. I like to pair it with roasted broccoli.