Ingredients
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
Preparation
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
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.
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.
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.
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.
Bake 15 to 20 minutes or until top is golden brown.
