Pumpkin Mac and Cheese

2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz can pumpkin
1 Tbsp. snipped fresh sage, crushed or 1/2 tsp dried sage,crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
sage leaves

Preheat oven to 350. Cook pasta in a large pot following package directions:drain. Return to pot.
In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
In bowl(or food processor) combine bread crumbs, Parmesan, nuts and oil: sprinkle over pasta. Bake uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage.
The taste might be a little mild so salt and pepper to taste before eating.

Recipe from the Better Homes and Gardens October 2011 issue.