Add 6c of cashew milk and 1 tbsp of kosher salt to a pot, and cook the pasta directly in the cashew milk.
In a bowl (or shaken in a jar) combine the flour and remaining cup of cashew milk. Slowly stir into pasta pot. Bring to a boil and cook pasta until al dente, stirring occasionally. You should see the cashew milk thicken.
Heat a pan and add the speck. Saute speck until the fat starts to render (about 3 minutes)*. Add minced garlic and spinach. Using tongs, toss spinach until spinach is wilted (about 2-3 minutes)
If your kids hate spinach but like the idea of eating “Christmas bacon mac and cheese” as my oldest called it, reserve some spinach-free speck for them before adding the spinach.
While spinach cooks, fold in all the cheese to pasta pot. It is easiest to do this one cheese at a time. Start with the cream cheese to make sure it is fully melted before adding Parmesan. End with the mozzarella because it is stringy.
Mix in the spinach and speck. Taste the pasta with the speck and spinach before adding salt, pepper, or garlic powder. The flavors are strong and can be easily over seasoned.
Optional: finish mac and cheese in a broiler until golden brown. Alternatively, you can make this ahead of time and reheat in the oven at 350, covered, for about 25-35 minutes.