1. Preheat the oven to 350°F. Place the Large Round mold on the Perforated Baking Sheet and set aside.

2. Cook Macaroni: In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

1.  In a saucepan, melt the butter over medium heat.
2.  Stir in the flour, FRENCH PANTRY Roasted Garlic and Chive, FRENCH PANTRY Roasted Onion and Red Pepper, nutmeg, Garlic Paprika salt, and the  Timut pepper. Cook for about 1 minute. Whisk continuously for one minute.
3. Gradually whisk in the milk, constantly whisking with the mini whisk until the mixture thickens and bubbles.
4. Remove from heat and stir in the pumpkin puree and all three cheeses (cheddar, mozzarella, and Parmesan) until melted and smooth.
5. Combine the cooked macaroni with the cheese sauce in a large mixing bowl. Mix until the pasta is well-coated.
6. Pour the mac and cheese mixture into your 6-round tray, filling each well.
7. Add Topping (optional): Sprinkle breadcrumbs evenly over the top for a crunchy texture.
8. Bake in the 375-degree oven for 20-25 minutes or until bubbling and golden.
9. Serve: Let it set for 10 to 15 minutes before serving. Garnish with fresh parsley.

Enjoy cooking from our bon COOK kitchen to yours!