1 (16 oz.) box uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon of cayenne pepper
1 teaspoon minced sage (fresh or dried)
1 teaspoon Dijon mustard
1 cup canned pumpkin puree
3 cups shredded cheddar cheese
Heat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk and sage, whisk until smooth. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened. Stir in salt, pepper, cayenne pepper, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
Drain macaroni, and then add it into the cheese sauce. Stir until coated. Pour mixture into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese and breadcrumbs. Bake uncovered for 20 to 25 minutes or until golden brown.