Preheat the oven to 400 degrees.

Cut the Brussels Sprouts into quarters and drizzle with olive oil, salt, and pepper. Bake for 15-20 minutes or until they have softened and are browned.

Meanwhile, heat a pot of boiling water on the water. Cook the pasta according to the package directions. Drain and keep warm.

Place the bacon in a large saute pan and cook for 3-4 minutes per side or until golden brown. Remove from pan to a plate lined with paper towels.

Add the onion to the saute pan with the bacon grease and saute over medium heat for 3 minutes. Add the garlic and saute 1 additional minute.

Add the flour and heat for 30 seconds or until it begins to brown.

Slowly whisk in the milk until it is well combined.

Add the chicken broth and mix well.

Stir in the pumpkin and spices and heat for 2-3 minutes.

Reduce heat to medium low and add in the cheeses. Stir until they have melted then remove from heat.

Pour the macaroni noodles into a 9 x 13 baking dish. Pour the sauce over top and mix well to combine. (If not baking right away place the dish in the refrigerator for up to 24 hours at this point. )

Bake for 10 minutes.

Remove from the oven and sprinkle the top with the crumbled bacon and roasted Brussels Sprouts. Bake for an additional 5 minutes.

Enjoy!