Preheat your oven to 400°F.

Cut the pumpkin into six wedges and arrange them in a single layer on a large baking tray. Season with salt, pepper, and drizzle olive oil over the top. Roast for about 30 minutes until they are tender.

Allow the roasted pumpkin to cool for 10 minutes. Then remove the flesh and blend it with milk, smoked paprika, mustard powder, onion granules, and garlic granules until it’s smooth. Add salt and pepper to taste.

Pour the creamy pumpkin sauce into a saucepan and gently simmer over low heat for 5 minutes. After that, take it off the heat and stir in three-quarters of the grated cheese, adjusting the seasoning if desired.

Set your oven to broil on high.

In another pot, bring salted water to a boil. Cook the macaroni until al dente, then drain well.

Mix the drained pasta with the cheese sauce, making sure the pasta is thoroughly coated. This recipe yields a generous amount of sauce, so use as much as you like.

Transfer the mac and cheese to a baking dish and sprinkle the remaining cheese on top. Broil for about 5 minutes or until golden brown and bubbly. Serve hot and relish the delightful flavors!