Heat the oven to 350 degrees F. Butter a 3-quart casserole dish or spray with nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook pasta as directed on package. Drain.
Melt butter in a large, high-sided pan over medium heat. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until the butter smells fragrant and nutty — the color of the butter-flour mixture will turn light brown.
While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens.
Season the sauce with a 1/2 teaspoon of salt, pepper, nutmeg, and mustard.
Add the pumpkin puree and three-quarters of the grated cheese. Stir until the cheese has melted and the sauce is smooth.
Taste the sauce for seasoning and adjust with more salt or pepper.
Mix the cooked pasta into the sauce until well coated then spoon into the prepared baking dish, top with remaining cheese.
Bake the macaroni and cheese, uncovered, until golden brown on top, about 25 minutes. Let stand 5 minutes before serving.
Top with fried sage, or breadcrumbs and enjoy with a nice green salad!
Shawn is a second generation Adirondackee, parent, and now ADK’s active owner. Her parents bought Adirondack Camp in 1979 and she is proud that she is the reason Camp became coed in 1980. Shawn left her international energy consulting gig to join the ADK team full time in 2015. Shawn loves to hear the sounds of laughter rippling across the peninsual in the summer. She is an avid reader, traveler and baker (pumpkin muffins are her favorite). When she is not on the peninsula, Shawn lives in Manchester-by-the-Sea, MA with her husband Kevin,their children Zan, Arion and Amy, chocolate lab Moka and their two sweet felines, Olive and Curry.