Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, typically around 6-8 minutes. Drain the pasta one minute early and set aside.

While the pasta cooks, whisk together the canned pumpkin puree and milk until smooth and creamy in a medium-sized mixing bowl.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour, whisking continuously for about 1-2 minutes until it turns a light golden color.

Stir in 1 teaspoon each of paprika, thyme, and sage to the roux, allowing the spices to bloom for about 30 seconds.

Gradually whisk in the pumpkin-milk mixture, stirring constantly until the sauce thickens, about 5 minutes.

Once thickened, remove from heat and stir in 1 cup of shredded white cheddar and 0.5 cup of grated Parmesan cheese until melted and smooth.

Return the drained macaroni to the pot and pour the cheese sauce over the top. Toss everything together gently until evenly coated.

Spoon the finished Pumpkin Mac and Cheese into bowls, garnishing with fresh thyme or sage. Serve immediately.