• Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set Aside.

PASTA PREPARATION

• Cook your pasta as indicated on the packet, al dente: 16 minutes for me. Drain and Set aside directly in your Large Round Mold and drizzle the olive oil on top so the pasta do not sick together.
  8 oz semolina pasta, 1 Tbsp olive oil
  

BACON PREPARATION

• Use your kitchen scissors to cut the bacon. Cook it into a large frying pan over medium heat, until crispy on both sides, about 6-8 minutes. Remove from heat and place on a paper towel-lined plate. Blot any excess oil with a paper towel. Set aside. 
  4 oz bacon

PUMPKIN SPICE BÉCHAMEL SAUCE PREPARATION

• As the pasta is cooking, prepare your Béchamel Sauce.
• Peel and cut your shallots into quarters and transfer the pieces along with the garlic cloves and fresh sage leaves directly into your Eco Chop. Give it a few pulls to chop it to your liking. Set aside. 
  1 shallots, 2 garlic gloves, 3 fresh sage leaves
  
• In a medium sauce pan, heat butter on medium low until melted. Then, add the chopped shallots, garlic and fresh sage. Stir until the shallots are nearly translucent for about 5 minutes.
  1.07 oz butter
  
• Add the all-purpose flour, stir until it forms a paste. Whisk in half of the milk until you have no more lumps. Then, add the remaining of the milk.
  0.75 oz all-purpose flour, 12.88 oz milk
  
• Continue to whisk until the Béchamel thickens (10 minutes). Then, add the pumpkin purée, Chipotle Mustard, light brown sugar, Salt  and spices (Ground cinnamon, ginger, nutmeg, all spices and Pepper ). 
  1/2 Tbsp Chipotle Mustard, 1 tsp light brown sugar, 1 tsp Sel Gris Mill, 3/4 tsp ground cinnamon, 1/8 tsp ground ginger, 1/16 tsp ground nutmeg, 1/16 tsp ground all spice, 1/16 tsp Pepper Mill, 3.25 oz pumpkin purée
  
• Once the Béchamel is ready, remove from heat, stir in the Sharp cheddar, Gruyère, Parmesan cheese and half of the diced bacon.
  2.5 oz sharp cheddar cheese, 2 oz Gruyère Cheese, 0.50 oz parmesan cheese
  

ASSEMBLY

• Preheat oven to 400F/200C.
• Pour the pumpkin spice béchamel sauce on top of the cooked pasta. Stir gently to combine. Sprinkle the bread crumbs on top.
  1.05 oz bread crumbs
  

BAKE!

• Bake for 15 minutes at 400F/200C. Remove from the oven, sprinkle the remaining bacon on top and bake for an additional 5 minutes.
  
• Once your Pumpkin Spice Mac and Cheese is out of the oven, let it cool down for about 10 minutes to let the cheese set. Then, serve as a side to your favorite meal or enjoy as a main course. Bon appétit!