Preheat oven to 375 degrees. Line a baking sheet with foil, set aside.

Carefully cut off the tops of each pumpkin, using a serrated knife to make it easier to cut. Be careful as the pumpkins are really firm and can wobble when you go to cut them! Use a spoon to scoop out all of the seeds. Place pumpkins, cut side up, onto prepared baking sheet. Add 1 tablespoons of butter on top of each pumpkin, where the seeds were. Bake for about 30 minutes, or until tender. Remove from oven and allow to cool slightly. Fluff the insides with a fork and scoop out most of the flesh with a spoon, transferring it to a bowl.

Bring a large pot of water to a boil, season with salt and add the macaroni. Cook until soft, drain and do not rinse. In the same pot, make the sauce, according to the package directions. Melt the remaining two tablespoons butter in the pot, and add the seasoning packet. Cook for a bit. Slowly stream in the milk while whisking and allow to thicken. Add the cheese sauce packet and stir in the reserved cooked pumpkin from earlier. Cook for 1 minute longer. Remove from heat and stir in the noodles.

Spoon the mac and cheese into the small pumpkins. Top with shredded cheese and sprinkle with the bread crumb packet. Bake for about 10 minutes to brown the tops. Enjoy!