Step 1: Cook the Pasta

• Start by boiling a large pot of salted water. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Step 2: Prepare the Cheese Sauce

• In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s lightly golden.
• Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring frequently, until the mixture thickens and bubbles.

Step 3: Add Pumpkin and Ale

• Stir in the pumpkin puree and pumpkin ale, mixing until well combined. Allow the mixture to simmer for another 2-3 minutes to let the flavors meld together.
• Lower the heat and gradually add the shredded cheddar and mozzarella cheeses, stirring until melted and smooth.

Step 4: Season the Sauce

• Add the garlic powder, onion powder, ground nutmeg, salt, and pepper to taste. Mix well to incorporate all the flavors.

Step 5: Combine Pasta and Sauce

• Add the cooked elbow macaroni to the cheese sauce, stirring until every piece is evenly coated in the creamy goodness.

Step 6: Prepare the Topping

• In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, olive oil, and dried thyme. This will create a delicious, crunchy topping for your mac and cheese.

Step 7: Assemble the Dish

• Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the breadcrumb mixture evenly over the top.

Step 8: Bake

• Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly. The aroma will fill your kitchen, making it hard to wait!