Instructions

• First, cook your elbow macaroni according to the package directions. You wanna get it tender but with a little bite and not overcooked. Drain and set it aside.
• Now grab a saucepan over medium heat and melt the butter. Stir in the flour right away and cook for about 1-2 minutes. Keep stirring so it doesn't stick or burn.
• Gradually whisk in the milk. Keep stirring until the mix starts to thicken up a bit. This will be your creamy base for the sauce.
• Stir in the pumpkin puree next. Sprinkle in the salt, pepper, and nutmeg. Cook it all for another 2-3 minutes, stirring occasionally.
• Next, toss in the cheddar and Parmesan cheese. Stir until everything melts smooth and the sauce looks creamy and welcoming.
• Add your cooked macaroni back into the sauce. Stir it all together so every piece gets covered in that pumpkin-cheese goodness.
• Serve it warm right away. Optional: Sprinkle some extra cheese or herbs on top.