Pumpkin Mac & Cheese

2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish

1. Preheat oven to 350. Cook pasta in large pot.

2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.

3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.