Instructions

1. Saute the cut up onion in the olive oil for about 30 minutes stirring frequently and adding additional oil if needed.
2. When the onions are nearly done, boil a large pot of water and cook pasta according to your desired doneness.
3. While the pasta cooks, make the sauce. In a medium saucepan, melt the butter over low heat. Once fully melted, stir in the flour until fully combined and let cook for 1 minute.
4. Slowly add in the milk, stirring, until the milk is fully incorporated and smooth. Let cook for 5 minutes or until the sauce is just thick enough to coat the back of a wooden spoon.
5. Once done, take off of heat and immediately stir in the cheeses, stirring until the cheese is fully melted and fully incorporated. Set aside.
6. In a food processor or blender, combine the pumpkin puree, sage, and half of the sauteed onions. Pulse several times until fully combined.
7. Placing the cheese mixture back over low heat, stir in the pumpkin mixture fully and let sit on the heat for a few additional minutes, stirring occasionally.
8. Once the pasta is done, drain it and then pour back into the pan. Stir in the pumkin and cheese mixture until the noodles are fully coated with the sauce.
9. Plate the macaroni immediately and serve with the remained of the sauteed onions.
10. ENJOY!!