Preheat oven to 400°F. Bring large pot of salted water to a boil for pasta. Melt butter in small saucepan over medium heat. Add garlic, scallion whites, just 1 tsp cumin, just ¼ tsp chipotle morita, miso, and a pinch of salt and pepper and cook until scallion whites are translucent, 3 to 5 minutes. Stir in just 1 tbsp flour. Add almond milk, whisk to combine, and bring to a simmer. Cook, stirring often, until sauce thickens, 3 to 5 minutes. Remove from heat and whisk in cheddar until melted. (TIP: Add more chipotle morita if you prefer more spice.)

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse with cool water to stop cooking process. Transfer to baking dish, add cheese sauce, and stir to combine. Bake until hot and bubbling, 7 to 10 minutes.

Stir together tomatoes, scallion greens, just half the lime juice, and a pinch of salt in small bowl. In another small bowl, stir together lime zest, remaining lime juice, and sour cream.

Divide spicy taco mac between bowls, top with pico de gallo, and serve with lime crema. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.