Pumpkin Mac and Cheese

INGREDIENTS

4 oz

bacon, cooked (4–5 pieces)

teaspoons extra-virgin olive oil, divided

2 cups

yellow onion, thinly sliced (about 1 large)

1 15 ounce can

pumpkin puree (not pumpkin pie filling)

and 1/2 cups nonfat milk

1 cup

low-sodium canned chicken stock (if homemade, skim off fat)

1 tsp

dry mustard

3/4 tsp

kosher salt

1/4 tsp

black pepper

1/8 tsp

ground nutmeg

1/8 tsp

cayenne pepper

13 oz

whole wheat elbow macaroni (or other short pasta such as penne or rigatoni)

4 oz

extra-sharp cheddar cheese, finely grated (about 1 cup)

1/3 cup

2% plain Greek yogurt (I use Chobani)

1 oz

Parmesan cheese, finely grated (about 1/4 cup), divided

1/4 cup

panko breadcrumbs