Sheet pan mac & cheese with pumpkin (and browned butter!) is the fall comfort food you deserve.
Heat oven to 475°F. Grease a 11x17-inch sheet pan with rimmed edges.
Bring a large pot of salted water to a boil. Add the noodles and cook for only 4 to 5 minutes, so they’re quite al dente—just soft enough that if you taste one, there's no audible crunch. Reserve 1/2 cup of cooking water and drain the pot of pasta. In the same pot you used for the noodles, brown 6 tablespoons of butter: Cook over medium heat, stirring continuously, until it foams. The foam will recede, and the butter will be golden-tan. Turn the heat down to low, add back the noodles, and immediately toss so your butter doesn’t stay on the bottom and burn. Drizzle in a few tablespoons of the hot reserved cooking water.
Transfer to the sheet pan, and sprinkle the remaining 4 ounces of cheddar, the panko, and the pumpkin seeds over the top. Bake for 15 to 20 minutes, until the panko is nice and toasted, and some of the cheesy noodles sticking out around the edges are tinged with amber spots.
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