2 c. (8 oz.) elbow macaroni
2 T. butter
2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. whipping cream
1 c. whole milk
4 oz. shredded cheese
1x 15 oz. can pumpkin
1 T. fresh sage, chopped
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 T. olive oil

Preheat oven to 350 degrees. In a large pot, cook pasta according to package directions. Drain and return to pot. While pasta boils make the cheese sauce. IN a medium saucepan over medium heat, melt butter. Stir in flour, salt and pepper. Add cream and milk, stirring until slightly thickened and bubbly. Add cheese, pumpkin and sage, stir until cheese is melted. Pour over pasta and stir to coat. Transfer to ungreased 2-qt baking dish. Combine bread crumbs, Parmesan, walnuts and oil; sprinkle over top. Bake, uncovered, 30 minutes. Cool for 10 minutes; serve.