Averie Cooks

0 Cook pasta according to package directions, drain, and set pasta.
1 To a large skillet, add the butter and heat over medium heat to melt.
2 Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 1 minute. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
3 Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
4 Add the salt, pepper, garlic powder, optional dry mustard, optional nutmeg, and whisk to incorporate.
5 Add the pumpkin puree and whisk to incorporate.
6 Add the cheddar, parmesan, and whisk until melted and smooth.
7 Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of milk or water to thin out to taste. I haven’t needed to do this, but it’s an option in case.
8 Serve immediately.