Sheet Pan Pumpkin Mac and Cheese | The Fancy Pants Kitchen

Ingredients

• 2 tsp Kosher salt, plus more for pasta water
• 1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into)
• 6 tbsp butter, plus more to grease the pan
• 1/2 tsp white pepper (you can substitute black or rainbow if you prefer)
• 1 pound sharp cheddar, grated, roughly divided into about three-quarters (12 ounces) and one-quarter (four ounces)
• 4 ounces Pecorino Romano, grated
• 1 cup whole milk
• 1 & 1/4 cups pumpkin purée
• 1 & 1/4 cups plain panko
• 1/2 cup shelled pumpkin seeds (pepitas), raw