Bring a large pot of water to a boil over high heat on the stove. 

Add the San Giorgio® Elbow Macaroni and cook for 6 minutes or until al dente. Drain the pasta then pour into a 9 x 13 baking dish.

While the macaroni is cooking place the bacon in a large skillet over medium heat.  Cook for 3-4 minutes per side or until the bacon has browned on both sides.  Remove from the skillet and transfer to a paper towel lined plate.

Remove all but one tablespoon of bacon grease from the skillet.   Add the garlic to the skillet with the bacon grease and saute over medium heat for 1 minute.

Add the flour to the skillet and cook, stirring constantly until the flour begins to brown, for 1 minute.

Slowly add the milk and chicken broth, whisking until incorporated into the flour. Cook for 2 minutes.

Add the pumpkin, salt, pepper, and nutmeg and mix until combined.  Heat for 2 minutes or until thickened.

Reduce heat to low and add in the cheddar cheese and cream cheese.  Mix until the cheeses have melted and are incorporated into the milk mixture.  This should take 2-4 minutes.

Pour the cheese mixture over top of the elbow noodles in the baking dish and mix well to combine.

In a small bowl combine the breadcrumbs, Parmesan cheese, and butter.  Mix until well combined. Sprinkle over top of the macaroni and cheese.

At this point you can cover with foil and refrigerate for up to 24 hours before baking.

When ready to bake, preheat the oven to 400 degrees.   Bake the
macaroni and cheese for 15-20 minutes if you just made it or for 20-25 minutes if it was refrigerated.

Remove from oven and top with the crumbled bacon.