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1.
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First, prepare the bechamel base for the cheese sauce.
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Take the onion half and lay the bay leaves across its open face.
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Push the cloves through the bay leaves into the onion to hold them in place.
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2.
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In a medium saucepan, combine the flour and butter and heat it over medium heat.
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Stir the butter and flour together until it is a thick, uniform roux mixture.
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Slowly add the milk into the pan while you keep stirring.
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Add the prepared onion pique and nutmeg, then reduce the heat to medium low to let the sauce gently cook and thicken for 20 minutes.
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3.
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While the sauce cooks, get a large pot of salted water on the stove and bring it to a boil for the shells.
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Then slice the chorizo sausage links into thin rounds.
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Heat the olive oil in a pan over medium high heat.
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Add the sausage rounds and brown them until they are completely cooked through, about 5 minutes.
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Set the pan aside.
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Meanwhile, pour the shells into the pot of boiling water and cook them until tender, about 8 minutes.
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4.
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The bechamel sauce should be ready by this point.
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Remove the onion pique and discard it.
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Add the grated cheeses, pumpkin puree, pumpkin beer and salt to taste.
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Stir it all together and take the saucepan off of the heat.
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5.
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Drain the shells, which should be done by this point.
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Transfer them back into the pot that they cooked in.
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Pour the cheese sauce over the shells and add the cooked chorizo sausage rounds.
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Stir it all together to thoroughly coat everything in the sauce.
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6.
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Scoop the pumpkin sausage mac and cheese into bowls and serve it immediately.
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Enjoy!
