Pumpkin Mac and Cheese

Makes 6 large servings
h/t The Candid Appetite

Ingredients:

• 1 pound pasta (macaroni, penne, shells, whatever)
• 8 tablespoons butter/substitute
• 3 tablespoons all-purpose flour
• 4 cups skim milk
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 14 oz can pumpkin puree
• 4 oz/1 cup gruyere cheese, shredded
• 4 oz/1 cup cheddar cheese, shredded
• 2 oz/1/2 cup parmesan cheese, shredded
• 1 oz/1/4 cup fontina cheese, shredded
• 2 tablespoons fresh sage, sliced
• 1/2 cup panko breadcrumbs
• 1/4 cup plain breadcrumbs

Directions:

1. Preheat oven to 375°
2. Cook pasta according to the directions on the package, subtracting 2 minutes from the suggested cooking time
3. Heat a large pot or casserole dish over medium heat. Add 4 tablespoons of butter and melt. Add the flour and whisk together. Add the milk, continuing to whisk. Bring to a simmer.
4. While the milk is heating, add remaining 4 tablespoons of butter to a small pot over low heat. Add sage and cook ~5 minutes. Pour into a bowl and stir in panko and breadcrumbs. Set aside.
5. To the heated milk, add the dijon mustard, dried thyme, onion powder, garlic powder, paprika, salt, pepper, and pumpkin.
6. Turn off the heat and add the cheese, stirring until the cheese is melted and uniform.
7. Add the cooked pasta and stir together.
8. If you are not using a bakeable casserole dish, pour into a 9x13 baking dish. 
9. Sprinkle the breadcrumb mixture over the mac and cheese.
10. Bake at 375° for 25 minutes.