Cook the macaroni according to the package instructions(minus 1 minute). Once done, drain the water and set it aside.
In a large skillet add butter; once the butter is melted sprinkle the flour. Cook for a minute.
Slowly whisk in the milk and cook until the sauce is smooth without any lumps and starts to thicken.
Add in the spices; ground mustard, garlic powder, paprika, salt, and pepper. Stir in the pumpkin puree and cook for a couple of minutes until everything comes together.
Add in the grated gruyere cheese and cheddar cheese and continue to cook until the cheese is melted.
To the creamy pumpkin, add sauce in the cooked macaroni. Mix until the sauce is evenly coated. Garnish the dish with fresh parsley.
Transfer the pumpkin mac and cheese to a bowl and serve.