Preheat your oven to 180°C (350°F) and bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat until it begins to foam and smells slightly nutty. Add the flour and whisk constantly for about 1 minute until it forms a smooth paste and turns lightly golden.
Gradually pour in the milk while whisking to create a smooth, lump-free sauce. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens and coats the back of a spoon.
Stir in the shredded cheddar, grated Parmesan, and roasted pumpkin puree. Continue whisking until the cheese is melted and the sauce is smooth and creamy.
Season the sauce with salt, pepper, and a pinch of cayenne pepper, adjusting to your taste. Mix well to evenly distribute the flavors.
Add the cooked pasta to the cheese sauce, folding gently to coat every piece evenly. The mixture should look creamy and inviting.
Transfer the coated pasta into a buttered baking dish. Spread it out evenly and sprinkle a little extra cheese on top for a bubbly, golden crust.
Bake in the preheated oven for about 20 minutes, until the top is bubbling, golden, and slightly crispy.
Remove from the oven and let rest for 5 minutes. This allows the sauce to settle and makes serving easier.
Serve the pumpkin mac and cheese hot, enjoying the rich, cheesy, and seasonal flavors with a crispy top and velvety interior.
