Organic Pumpkin Mac and Cheese

Serves 6-8
You'll Need: 16 oz dry elbow macaroni pasta (penne or farfalle is okay too - use whatever small shaped pasta you have in the pantry), 3 quarts boiling water, 2 Tbsp kosher salt, 3 Tbsp butter, 1/4 cup flour, 2.5 cups whole milk, 1/4 tsp freshly grated nutmeg, 1/4 cup parmesan cheese (freshly shredded), one 14-16 oz can of organic pure pumpkin, 1.5 cup gruyere cheese (freshly shredded), 1.5 cup sharp cheddar cheese (freshly shredded), 1/2 cup panko bread crumbs, 2 Tbsp fresh Thyme
How to Prepare: Add the pasta and 2 Tbsp salt to the boiling water. Cook pasta according to package instructions. Drain pasta (don't rinse) and set aside. In a medium saucepan, on medium heat, add the 3 Tbsp butter and flour. Stir frequently for 2-3 minutes. Remove the pan from the stovetop and whisk in the milk until it's incorporated. Add it back to the stovetop for another 5-7 minutes until the sauce gets a bit thicker. Reduce heat to simmer and slowly stir in the pumpkin and parmesan cheese. Let this simmer for about 5 minutes (stirring occasionally). Spray non stick spray on a large baking (casserole) dish. Layer 1/3 of the pasta evenly on the bottom, pour 1/3 of the sauce on top, sprinkle 1/3 of the remaining shredded cheeses. Again, layer 1/3 pasta, 1/3 sauce, 1/3 cheese (and again one more time). Sprinkle the top evenly with the panko bread crumbs and thyme. Place in a 375 degree F oven for approximately 20 minutes, until the cheese is bubbling and slightly browned on top.

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