• 1 Pound Pasta- Macaroni, Penne, Fusilli, Etc
• 3 Tbsp Butter, Unsalted
• 3 Tbsp Flour
• 1 1/2 Cups Whole Milk
• 3/4 Cup Pumpkin Puree
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1 Cup Shredded Yellow Cheddar Sharp
• 1 Cup Shredded White Cheddar Sharp
• 1 Cup Panko Bread Crumbs, Plain
• 3 Tbsp Butter
• 1 Tsp Garlic Powder

Method-

Bring a large pot of water to a boil, add in a little salt and olive oil and cook the pasta about 1 minute under the directions. Drain

While the pasta is cooking, melt the butter in a medium sauce pot. Add in the flour and whisk until smooth. Cook over low heat for 3 minutes and add in the milk and pumpkin. Whisk often and bring to a low simmer over medium heat. Add salt and pepper and half the cheese. Whisk until smooth and remove from the heat.

Combine cheese sauce with the pasta and fold in the remaining cheese. Spray a 9×9 pan and pour in the pasta.

Melt the other 3 tbsp of butter in a skillet and toss with bread crumbs and garlic. Sprinkle over the top of the pasta.

Bake at 400 degrees for 15 minutes. Serve and enjoy!