Mac ‘n Cheese Pumpkin Meltdown recipe
Preheat the oven to 350°. In a large pot with Teflon™ nonstick coating, cook the pasta according to package directions.
Meanwhile, in a medium saucepan with Teflon™ nonstick coating, melt the butter over medium heat. Stir in the flour and a seasoning of salt and pepper. Add the yogurt and milk and stir well; stir in the pumpkin. Cook until slightly thickened and bubbly. Stir in the cheese medley and sage and when melted, mix in with the drained pasta. Transfer to a 9x11-inch baking dish with Teflon™ nonstick coating.
In a small bowl, combine the breadcrumbs with the Pecorino cheese, nuts, oil and sprinkle evenly over the pasta. Bake uncovered for 30 minutes or until bubbly and golden brown. Let rest a few minutes before serving.