Instructions
- Cook the pasta according to box directions.
- Drain the pasta, reserving ½ cup of the pasta water. Set drained pasta aside.
- In the same pot over medium heat, add oil and garlic. Cook for 1-2 minutes.
- Whisk in the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and pepper.
- Cook for 3 to 4 minutes until flour starts to clump a bit.
- Gradually whisk in the milk until smooth.
- Add in the pumpkin puree. Continue to cook for another 5-7 minutes.
- Remove the pot from heat and gradually add the shredded cheeses, whisking in between additions until the cheese melts each time.
- Pour over pasta. Top with breadcrumbs and extra cheese.
- Add to the oven for 10 minutes or until breadcrumbs are browned.
