More of other peoples recipes. But I had a request from two other people for the recipe so I figured I'd toss it up.

From here: http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese

1 box Penne Pasta
3 Tbls butter
3 Tbls flour
2 cups milk
1 can unsweetened pumpkin mix
1 tspn cinnamon
1 tspn nutmeg
1 1/2 cup shredded cheese (cheddar works well, but others or mixes are good too)
2 chicken breast
salt
pepper
cayenne
red pepper flakes
rosemary
paprika


This recipe is a bit different than the linked one, so feel free to try both out and let me know which is better.

I started with boiling the pasta in salt water. I then started the chicken. I seasoned the hell out of it as I knew it would be mixed in with the rest and most of the seasoning would come off into the sauce. There was a lot of pepper, cayenne and red pepper flakes. The chicken on it's own would have been too hot. I tried a bite and it burned. But once it was mixed in, the whole thing just had a nice warmth that complemented the pumpkin and cheese. It tasted pretty southern to me. But I'm off track, back to the directions. Once the chicken was seasoned, I put it in a very hot cast iron skillet and put a top on it. I cooked it up so the outsides were pretty blackened. Again, once it was mixed in with the rest it was perfect. To make the cheese sauce, I melted the butter and added the flour. I whisked this and let it fry up until it was brown. Cooking the flour is very important in getting the sauce to be thick. I then added the milk, pumpkin mix, and the cinnamon and nutmeg. A little of those spices go a long way. Let this warm up and if it is thick much at all, add more milk. Adding the cheese and it being warm with thicken it up so you have to start pretty thin. Once the pasta is cooked and drained, mix the cheese, sauce, and pasta. Chop up the chicken and mix it in. Serve.