Pumpkin Mac and Cheese

Bahan-bahan (4 porsi)

• 4 ounces bacon (cooked (4–5 pieces)*)
• 3 teaspoons extra-virgin olive oil
• 2 cups yellow onion (thinly sliced (about 1 large))
• 1 can pumpkin purée ((15 ounces))
• 1 1/2 cups nonfat milk
• 1 cup low-sodium canned chicken stock ((if homemade, skim off fat))
• 1 teaspoon dry mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 13 ounces whole wheat elbow macaroni (or other short pasta, such as penne or rigatoni)
• 4 ounces extra-sharp cheddar cheese, (finely grated (about 1 cup))
• 1/3 cup 2% plain Greek yogurt ((I use Chobani))
• 1 ounce Parmesan cheese, (finely grated (about 1/4 cup), divided)
• 1/4 cup panko breadcrumbs