Pumpkin Macaroni and Cheese with Crispy Bacon

 

6

slices thick bacon

3

cups uncooked elbow macaroni

1/4

cup unsalted butter

1/4

cup Gold Medal® all-purpose flour

2 1/4

cups fat-free (skim) milk

Salt to taste

Grated fresh nutmeg

1/2

cup grated Parmesan cheese

1/2

cup canned pumpkin (not pumpkin pie mix)

2

egg yolks

1/4

cup Progresso® panko crispy bread crumbs

• 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
• 2 Place bacon slices on cookie sheet with sides. Bake 10 to 15 minutes or until crisp. Remove bacon from sheet; place on paper towels to absorb excess drippings. When cool enough to handle, crumble bacon; set aside.
• 3 Meanwhile, heat large stockpot of generously salted water to boiling. When water comes to a boil, add macaroni. Cook as directed on package to almost al dente. Drain; set aside.
• 4 To make sauce, in 2-quart heavy saucepan, melt butter over medium heat. Using whisk, stir in flour until blended. Add milk; cook and stir until mixture comes to a boil. Stir in nutmeg and salt. Reduce heat to low; simmer about 15 minutes, stirring frequently, until mixture thickens enough to coat back of wooden spoon. Check seasoning level; add additional salt and nutmeg if necessary.
• 5 Stir cheese, pumpkin and egg yolks into sauce until combined. Add cooked macaroni and crumbled bacon; stir to combine. Pour mixture into dish. Sprinkle bread crumbs over top.
• 6 Bake 15 to 20 minutes or until top is golden brown.