Pumpkin Mac & Cheese

This was a Better Homes and Gardens (October 2011) recipe that just sounded awesome...and it WAS! I can't wait to make this for Jim...it may even end up being one of our traditional sides for Thanksgiving!

Yields: 8 servings (3/4 cup each)
Ingredients:
* 2 cups dried elbow macaroni (or any other short pasta)
*  2 Tbs butter
* 2 Tbs all-purpose flour
* 2 cups milk
* 1 cup shredded cheddar cheese
* 1 (15 oz.) can pumpkin
* 1/2 tsp dried ground sage
* 1/2 cup dried bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 Tbs olive oil

Preparation:
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions; drain and return to pot.
2. Melt butter in medium sauce pan over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add milk; cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir sauce into pasta; transfer to greased 2-quart rectangular baking dish.
3. In a small bowl, combine bread crumbs, Parmesan, and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.