Pumpkin Mac & Cheese

2 C. dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 C. whipping cream
1 C. whole milk
4 oz. Fontina cheese, shredded (1 C.)
15 oz. can pumpkin
1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
1/2 C. soft bread crumbs
1/2 C. grated parmesan cheese
1/3 C. chopped walnuts
1 Tbsp. olive oil
sage leaves, optional

Preheat oven to 350 degrees. Cook pasta in a large pot according to package directions; drain. Return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Add cream and milk at once. Cook and stir until slightly thickened and bubbly. Stir in Fontina, pumpkin, and crushed sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2 qt. rectangular baking dish.
In a bowl, combine bread crumbs, Parmesan, nuts, and oil; sprinkle over pasta. Bake, uncovered, 30 min. or until bubbly and top is golden. Let stand 10 min. before serving. garnish with sage leaves, if desired.