1-First Step: Mise en place Gather and measure all ingredients before you start. Grate the cheddar and gouda if not pre-shredded, open the canned pumpkin, and measure out the cream cheese and spices. Having everything ready makes the quick stovetop process smooth and stress-free.

2-Second Step: Brown the butter and infuse flavor (3-5 minutes) Place a large pot over medium heat and add 2 tablespoons butter. Add 2 cloves garlic, 1 tablespoon thyme, and 9 sage leaves. Brown the butter around the garlic for about 3 to 5 minutes, swirling the pot occasionally so it does not burn. The butter should smell nutty and the garlic fragrant. Once browned, remove the sage leaves and set them aside for garnish. Keep the garlic cloves in the pot for now; they will soften and mellow while the pasta cooks.

3-Third Step: Add pasta and cook in the pot (8 minutes) Add 1 pound elbow macaroni pasta to the pot and toss it with the butter mixture so every piece gets a coating. Pour in 4 cups water and bring to a vigorous boil over high heat. Stir in 1 1/2 teaspoons salt for the pasta water. Cook, stirring occasionally, for about 8 minutes until the pasta is nearly al dente. Important: do not drain the pot. The remaining cooking liquid will help form the sauce.

4-Fourth Step: Build the pumpkin-cream base (4-5 minutes) Lower the heat to medium-low. Stir in milk as needed (start with 1/4 cup and add later if the sauce needs thinning), 3 ounces cream cheese, and 1 cup canned pumpkin. Cook, stirring, until the cream cheese melts and the pasta reaches al dente, about 4 to 5 minutes. The mixture should turn creamy and light orange. If it seems too thick, add another 1/4 cup milk or some of the reserved pasta liquid.

5-Fifth Step: Add cheeses and spices Remove the garlic cloves and set them aside. Add 1 1/2 cups shredded cheddar cheese, 1 1/2 cups shredded gouda cheese, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon nutmeg. Stir off the heat until the cheeses melt into a smooth, creamy sauce. Taste and adjust salt and black pepper to your preference. If the sauce is too thick, stir in an additional 1/4 cup milk or water.

6-Sixth Step: Finish and serve Optionally, chop or mash the reserved garlic and stir it back into the pasta for a mild roasted garlic flavor. Serve hot, topped with the reserved sage leaves, freshly ground black pepper, and a light grating of nutmeg. If you like a crunchy top, sprinkle breadcrumbs and parmesan cheese and briefly toast under a broiler in an oven-safe dish, watching carefully until golden.