INGREDIENTS

3 Tablespoons unsalted butter
12 oz. dried whole wheat elbow macaroni
2 Tablespoons all-purpose flour
1 1/2 cups whole milk
salt and pepper to taste
1 cup canned pumpkin puree
1 cup grated cheddar cheese
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 Tablespoon olive oil
  1. Preheat oven to 375 degrees. Grease a 2 quart baking dish with 1 Tablespoon of the butter. Cook macaroni according to package directions; drain well and return to the pot.
  2. While macaroni cooks, melt remaining 2 Tablespoons of butter in a large saucepan over medium heat. Add flour and whisk until combined. Whisk in milk, salt, and black pepper. Cook and stir until thickened and bubbly. Add pumpkin and cheddar cheese. Cook and stir until creamy, about 1 minute. Remove from heat.
  3. Pour sauce over macaroni and stir to coat. Transfer macaroni to the prepared baking dish. In a small bowl, stir together breadcrumbs, Parmesan, and oil. Spread evenly over pasta. Bake for 15 to 20 minutes or until the topping is golden brown and macaroni is heated through.
Serve and enjoy this pumpkin goodness.