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Pumpkin Mac & Cheese

• 4 ounces bacon (4-5 pieces)(optional)
• 3 teaspoons extra virgin olive oil, divided
• 2 cups yellow onion, thinly sliced (about 1 large)
• 1 (15 ounce) can pumpkin puree
• 1 and 1/2 cups nonfat milk
• 1 cup low-sodium canned chicken stock
• 1 teaspoon dry mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 13 ounces whole wheat elbow macaroni
• 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
• 1/3 cup 2% plain Greek yogurt
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup), divided
• 1/4 cup Panko breadcrumbs

Procedure

1. Preheat oven 375 degrees fahrenheit. Remember to place rack in the center of the oven. Line a large baking sheet with foil. Line the bacon in a single layer and bake them for 20 minutes. Once they are done, set them aside and pat them dry with paper towels. Chop into smaller pieces once they have cooled down.
2. Heat 2 teaspoons olive oil over medium-high. Add the onions and sautee. Rwduce heat to medium low and cook onions until they are caramelized.
3. In a deep, wide saucepan, combine pumpkin, stock and milk, then boil to over medium-high heat. Simmer until sauce thickens. Remove from heat and then add in mustard, salt, pepper nutmeg and cayenne.
4. Boil a pot of water. Add your noodles and a tablespoon salt. Drain then transfer noodles to a large bowl. Pour pumpkin sauce on top and add cheddar, Greek yoghurt and 2 tablespoons Parmesan. Add caramelized onions and bacon.
5. Lightly add a 2 qrt casserole dish with cooking spray. Transfer pumpkin noodle mixture to dish. In a small bowl combine breadcrumbs, 2 tablespoons parmesan, and 1 reaspoon olive oil. Cover dish with foil and bake for 20 minutes. Remova foil and continue baking for 30 minutes until lightly browned and crisped on top.