Pumpkin Macaroni and Cheese

Preheat your oven to 375 F.

Bring a large pot of water to a boil over high heat. Salt the water and add the dry penne pasta. Cook according to package instructions for al dente, about 8-10 minutes. Remove from heat, drain through a colander and set aside.

To prepare the cheese sauce, melt the butter in a large saucepan over medium heat. Gently whisk in the flour and continue to whisk until a nutty aroma fills the air, about 2-3 minutes. Very slowly, whisk in the milk. Bring the mixture to a simmer and let it cook until the sauce has thickened substantially, about 4-5 minutes. At this point, add the dried thyme, onion powder, garlic powder, black pepper, salt, paprika, cayenne pepper, nutmeg and pumpkin puree. Whisk the ingredients together and cook for 4-5 minutes or until the pumpkin has heated through.

Remove the sauce from heat and stir in the cheeses until they have completely melted, reserving 1/4 cup of the Monterey jack to sprinkle on later. Stir in the cooked pasta to evenly coat.

Grease a 9×13 inch baking dish. Pour the mac and cheese into the baking dish and sprinkle the reserved cheese on top. Sprinkle both types of breadcrumbs on top of the cheese. Bake at 375 F for 25 minutes or until the top is bubbly and brown. Remove from oven and garnish with green onion and walnuts. Serve warm and enjoy!