Cheese Lover's Fall Macaroni and Cheese

Steps

1. 1
   Melt butter in a saucepan over medium heat, then sauté the minced shallot and garlic until fragrant, about 1-2 minutes.
2. 2
   Sprinkle flour into the pan and stir for a few seconds until no raw flour is visible, creating a roux base.
3. 3
   Gradually pour in the mixture of whole milk and heavy cream while whisking constantly until the sauce thickens.
4. 4
   Reduce heat to low and stir in the pumpkin puree, salt, black pepper, and a small pinch of nutmeg. Taste and adjust seasoning as needed.
5. 5
   Cook the pasta in boiling salted water until just under al dente, then drain.
6. 6
   Turn off the heat and whisk in the grated Gruyere, white cheddar, mozzarella, and Parmesan until fully melted. Ensure you use freshly shredded cheese to prevent the sauce from breaking.
7. 7
   Spread a layer of cheese sauce on the bottom of a baking dish, add half the pasta, then pour in the remaining cheese sauce and pasta.
8. 8
   Mix the breadcrumbs with olive oil, then sprinkle evenly over the top of the pasta.
9. 9
   Bake in a preheated 375°F oven for 15-20 minutes until the top is golden brown and the cheese is bubbling at the edges.