Cook pasta al dente, drain, and set it aside until cheese sauce is ready.
Preheat oven to 425° and lightly grease a 9×13 casserole dish.
While pasta is cooking, grate cheese and start making the cheese sauce. Melt butter in a large pot over medium heat and whisk in flour. Once it’s combined, start pouring in milk while constantly whisking. Keep whisking until all incorporated.
Add cheeses and pumpkin puree and slowly stir everything in. Keep cooking and stirring until cheese is all melted and mixed into the sauce.
Season cheese sauce with paprika, salt, and pepper and add pasta to the pot. Mix until pasta is completely incorporated and pour it all into the prepared casserole dish. Spread it all evenly in the dish.
In a small bowl, combine Panko crumbs, melted butter, and dried parsley. Mix it well and spread the crumble over the macaroni.
Pop it in the oven and bake for about 10-15 minutes.