Ingredients

• 4 slices bacon
• 1 lb fusilli pasta
• 1 cup pumpkin puree
• 2 cups milk
• heaping ¼ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 1 tbsp lemon juice
• 2 ounces mild cheddar, shredded
• 2 ounces sharp white cheddar, shredded
• 2 ounces smoked gouda, shredded
• 1 tbsp butter
• 3 tbsp flour
• 1 tbsp chopped fresh sage
for the topping:
• 1/3 cup panko bread crumbs
• 1 tbsp butter, melted
• 1 tbsp chopped fresh sage

Instructions

1. In a medium saucepan, combine the milk, pumpkin cinnamon, and nutmeg. Simmer for 20 minutes, and then turn off the heat.
2. Put the cheeses in a medium bowl and toss with the lemon juice.
3. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
4. Meanwhile, cook the bacon in a large sauté pan until crisp. Place on a paper towel-lined plate to drain, then crumble and set aside.
5. Reserve 2 tablespoons of the bacon grease in the pan. Add 1 tablespoon of butter to the grease and heat over medium heat. Sprinkle the flour over the grease and whisk to incorporate. Cook for a couple minutes, stirring until golden-brown and thick (to make a roux).
6. Whisk in the pumpkin/milk mixture and allow to simmer until thickened, about 3 to 4 minutes, to make a béchamel sauce. Stir in the cheese until melted. Stir 1 tablespoon of the sage into the mixture, and season with salt and pepper. Gently stir in the cooked pasta and 1/2 of the crumbled bacon.
7. Pour the pasta mixture into an oven safe baking dish.
8. In a small bowl, combine the panko, butter, and 1 tablespoon sage. Pour overt the pasta in the baking dish. Broil until the breadcrumbs are golden brown, 3-5 minutes. Sprinkle with the remainder of the crumbled bacon and serve.

Notes

http://www.spachethespatula.com/pumpkin-mac-cheese-with-bacon/