Melt butter in the pot over medium heat. Whisk in flour. Continue to whisk constantly for two to three minutes. In the last 30 seconds, add garlic.
Pour in milk and heavy cream, whisking constantly to create a smooth mixture. Stir in Dijon mustard, salt, pepper and nutmeg. Bring to a simmer.
Turn off the heat. Stir in Gruyere and cheddar until melted, and then stir in the pumpkin purée until it becomes one cohesive mixture.
Add the cooked macaroni to the pot and stir to coat. If you prefer a stove-top Mac and cheese, serve immediately but keep going for the baked version!
Pour the macaroni into a baking dish and top with crushed Ritz crackers and melted butter. Bake until hot and bubbly.
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