Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to the package instructions until it reaches al dente texture. Drain the pasta and set it aside. Avoid overcooking, as the pasta will continue to soften once combined with the hot cheese sauce.

In a large skillet or Dutch oven over medium heat, fry the chopped bacon until it is golden brown and crispy. Use a slotted spoon to remove the bacon bits and let them drain on a paper towel. Keep about one tablespoon of the bacon fat in the pan for extra flavor, discarding the rest.

Add the butter to the skillet with the reserved bacon fat. Once melted, whisk in the flour and cook for 1-2 minutes until it smells slightly nutty. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer the mixture for about 5 minutes until it thickens. Stir in the pumpkin puree, garlic powder, nutmeg, and fresh sage until the sauce is smooth and orange.

Turn the heat to low. Stir in the shredded cheddar and parmesan cheese one handful at a time until completely melted and glossy. Taste the sauce and add salt and pepper as needed. Fold the cooked pasta and half of the crispy bacon into the sauce, ensuring every noodle is well-coated.

Transfer the mac and cheese to a serving bowl or individual crocks. Sprinkle the remaining crispy bacon over the top. If you prefer a crunchy finish, toss some Panko breadcrumbs with melted butter, sprinkle them on top, and broil in the oven for 2-3 minutes until golden brown. Serve immediately while hot and creamy.