Pumpkin Mac and Cheese

Bring a large pot of cold water to a boil. Season with Salt (to taste) and add the Penne Pasta (4 1/3 cups) . Stir often and cook 2 minutes under suggested cooking time (it will finish in the oven). It should not be overly soft. Drain and set aside.

To make the pumpkin cheese sauce, heat a large pot over medium heat. Add Butter (3 Tbsp) and melt. Add the All-Purpose Flour (3 Tbsp) and whisk together. Cook for a few minutes until the mixture smells nutty.

Stream in the Whole Milk (4 cups) while whisking the entire time. Bring to a simmer and allow the milk to thicken. You will know the sauce is ready when the back of a wooden spoon is coated and you can leave a line with your finger.

Once thickened, season with the Dijon Mustard (1 Tbsp) , Salt (1 tsp) , Freshly Ground Black Pepper (1 tsp) , Dried Thyme (1/2 tsp) , Onion Powder (1/2 tsp) , Garlic Powder (1/2 tsp) , and Paprika (1/2 tsp) .

Stir in the 100% Pumpkin Purée (3/4 cup) .

Turn off the heat and add the Cheddar Cheese (2 cups) (reserve a bit for the topping), Parmesan Cheese (1/2 cup) (reserve a bit for the topping), and Fontina Cheese (1/4 cup) . Stir until the cheeses melt and the sauce is evenly incorporated together.

To make the sage breadcrumb toppings, heat a small pot over low heat. Add Butter (2 Tbsp) melt. Add the Fresh Sage (2 Tbsp) and cook until crispy, about a minute. Remove from heat and allow to slightly cool.

In a small bowl, combine the Panko Breadcrumbs (1/4 cup) and plain Breadcrumbs (1/4 cup) . Add the crispy fresh sage and butter. Stir with a spoon and sprinkle evenly over the mac and cheese.