Melt butter in a saucepan over medium heat. Slowly add the flour, until combined

Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon

Stir through the cheese and mustard. Season to taste. Set aside, keeping warm

Pre-heat oven to 200°C (180°C fan forced)

Add pumpkin to a baking paper covered oven tray. Drizzle with olive oil and season with salt and pepper. Transfer to the oven for 20 minutes or until soft

Meanwhile, pan-fry the bacon until golden and crisp, set aside

Cook macaroni according to packet instructions. Drain and transfer back to the pot

Pour bechamel sauce over macaroni and stir with a wooden spoon. Add cooked pumpkin, bacon and chives. Stir to combine

Transfer macaroni to a grease proof, 8 cup capacity baking dish. Top with extra cheese and bake for 25 minutes or until golden and bubbling. Serve