Instructions

1. In a large pot over high heat, boil enough water to cook the entire box of pasta. Add in pasta and cook the pasta until just barely al dente, about 6 minutes (or 2 minutes less than whatever the box recommends). It will be undercooked; you’re doing it right. Drain and set aside while you make your cheese sauce.
2. In a large saucepan over medium heat, melt butter. Once melted, sprinkle in the flour, then stir to combine with the butter. Allow to cook for 1 minute, then add in the milk. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
3. While the sauce is cooking, grate the cheddar and gruyere cheese. Once the sauce has thickened, stir in cheese. Add the salt, pumpkin, nutmeg, and cinnamon. Add the cooked pasta, mixing it fully into the sauce. It will seem like there is a lot of cheese sauce, but it will thicken up in the next step.
4. Turn the stove to medium low heat, and cook, stirring constantly, for 5-7 minutes. You’re looking for the pasta to slightly sop up some of the cheese sauce, and for the entire sauce to get thick. You will know it’s done when you stir and the sauce sticks to the pasta, so you are able to see the bottom of the pan.
5. Remove from heat and serve immediately. Garnish with black pepper, grated parmesan cheese, and chopped thyme!