For the Pasta:

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

For the Sauce:

1. 1. In a medium saucepan over medium heat, melt the butter.
2. 2. Stir in flour to create a roux, cooking for about one minute until bubbly.
3. 3. Gradually whisk in whole milk until smooth and thickened.
4. 4. Stir in pumpkin puree and garlic powder.
5. 5. Slowly add shredded cheddar cheese while stirring constantly until melted and fully combined.
6. Combine:
7. 1. In a large baking dish, combine cooked macaroni with the cheesy pumpkin sauce.
8. 2. Mix well to ensure all pasta is coated.

For Topping:

1. 1. Sprinkle breadcrumbs evenly over the top of the mac and cheese.
2. Bake:
3. 1. Preheat your oven to 350°F (175°C).
4. 2. Bake for about 20-25 minutes or until golden brown on top and bubbling around the edges.