1. Preheat oven to 350° F. 2. Lightly coat twelve-cup muffin pan with spray. Set aside. 3. Heat almond milk, salt, and garlic to a gentle boil in large saucepan over medium-low heat, stirring occasionally. Reduce heat to low. 4. While milk mixture is cooking, combine 1¼ cups cheese and cornstarch in a medium bowl; mix well. 5. Gradually whisk cheese mixture into gently boiling milk mixture until fully incorporated; cook, whisking frequently, for 3 to 6 minutes, or until all cheese has melted and sauce has thickened. Remove from heat. 6. Add macaroni; mix well. 7. Divide macaroni mixture evenly between muffin cups. 8. Sprinkle evenly with remaining 2 Tbsp. cheese. Bake for 10 to 14 minutes, or until golden brown on top. Recipe Note: • Quinoa macaroni pasta can be substituted for whole-grain macaroni. Using this product will make the recipe gluten-free.