Bring a pot of water with salt added to a boil. Cook pasta according to directions on the package.
While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour. Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour.
Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.
You can store the leftovers in the refrigerator but when you microwave it, it's not the same consistency as when you first make it and eat it out of the pot. You can also bake it in a baking dish. Curtis loved baking the leftovers in the oven.