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1
Preheat your oven to 375 F.
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2
Bring a large pot of water to a boil over high heat.
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3
Salt the water and add the dry penne pasta.
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4
Cook according to package instructions for al dente, about 8-10 minutes.
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5
Remove from heat, drain through a colander and set aside.
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6
To prepare the cheese sauce, melt the butter in a large saucepan over medium heat.
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7
Gently whisk in the flour and continue to whisk until a nutty aroma fills the air, about 2-3 minutes.
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8
Very slowly, whisk in the milk.
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9
Bring the mixture to a simmer and let it cook until the sauce has thickened substantially, about 4-5 minutes.
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10
At this point, add the dried thyme, onion powder, garlic powder, black pepper, salt, paprika, cayenne pepper, nutmeg and pumpkin puree.
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11
Whisk the ingredients together and cook for 4-5 minutes or until the pumpkin has heated through.
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12
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.
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13
Stir in the cooked pasta to evenly coat.
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14
Grease a 9x13 inch baking dish.
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15
Pour the mac and cheese into the baking dish and sprinkle the reserved cheese on top.
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16
Sprinkle both types of breadcrumbs on top of the cheese.
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17
Bake at 375 F for 25 minutes or until the top is bubbly and brown.
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18
Remove from oven and garnish with green onion and walnuts.
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19
Serve warm and enjoy!
