a recipe from in the pink companion journal--

 INSTRUCTIONS: Preheat oven to 375. Coat a 6 cup baking dish with cooking spray. In a seperate bowl, mix together bread crumbs and Parmesan cheese. Set aside. In a large pot, boil 4 quarts of water. Add pasta and cook for 10 minutes, drain. While pasta cooks, heat milk in microwave until it steams, set aside. In a large sauce pan, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking slowly. Remove from heat, gradually add milk, continue to whisk. Return pot to medium heat and simmer sauce until it thickens to consistency of stirred yogurt, about 3 minutes. Add Cheddar cheese, pumpkin, mustard, black and cayenne pepper and nutmeg. Stir until cheese melts completely. Mix in cooked pasta. Spread mixture into prepared baking dish. Sprinkle bread crumbs and Parmesan over top. Bak 15-20 minutes or until breadcrumbs are crips. Serve immediately. Makes 6 servings. 260 cal, 6 g fat, 38 g carbs, 14 g protine, 6 g fiber, 230m sodium, 5 g sugar.