1-2jalapeno peppers (depending on how spicy you want it)seeds removed, chopped
2 cupsshredded cheddar cheese
Heat oven to 350 degrees F. Make elbow macaroni according to box. Drain, set aside in a 11x8 baking dish.
In a medium size saucepan melt your butter over medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat. Stir in mustard, salt and nutmeg. Add in pumpkin puree, jalapeno peppers and 1 1/2 cups of shredded cheese, stirring until cheese is completely melted.
Add cheese mixture to pasta in baking dish and stir until it's all coated. Top with 1/2 cup remaining shredded cheese.
Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Recipe Created by Pamela Reed for brooklynfarmgirl.com