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Pumpkin Bacon Mac and Cheese Recipe

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This Pumpkin Mac and Cheese with Bacon offers a creamy, comforting twist on the classic mac and cheese. Incorporating pumpkin puree adds a subtle sweetness and seasonal flair, while crispy bacon brings a savory smoky crunch. Baked with a buttery breadcrumb topping, this dish is perfect for fall meals or cozy gatherings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Mac and Cheese Base

  • 6-8 slices thick cut bacon
  • 1 (1 lb.) box macaroni or medium shell pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups milk (divided; 2%, skim, or soy milk)
  • 3 cups shredded cheddar cheese (divided)
  • 1 (14.5 oz.) can pumpkin puree
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Topping

  • 3/4 cup plain breadcrumbs
  • 3 tablespoons unsalted butter (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole later.
  2. Cook Bacon: Cook the bacon slices either in the microwave, oven, or a skillet until crispy. Drain on paper towels to remove excess grease, let cool, then crumble and set aside.
  3. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package’s shortest recommended time (e.g., 9 minutes if the range is 9-11). Drain and set aside.
  4. Make Roux: In a large pot over medium heat, melt 2 tablespoons butter. Add the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  5. Add Milk: Gradually whisk in 2 cups of milk until the mixture is smooth and thickened.
  6. Combine Cheese and Pumpkin: Stir in 1 1/2 cups shredded cheddar cheese until melted. Reduce heat to low, then add pumpkin puree, salt, pepper, nutmeg, and the remaining 1 cup of milk. Whisk until a smooth sauce forms. Remove from heat.
  7. Mix Pasta and Sauce: Add the drained pasta to the sauce and stir thoroughly to combine.
  8. Assemble Casserole: Grease a 2-quart casserole dish. Transfer the pasta mixture into the dish and spread evenly. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly on top.
  9. Prepare Breadcrumb Topping: In a small bowl, mix the breadcrumbs with the 3 tablespoons melted butter until the crumbs are well coated.
  10. Bake: Sprinkle the breadcrumb mixture over the cheese topping. Bake uncovered at 400°F for 20 minutes, until the casserole is hot, bubbly, and the breadcrumbs are golden brown.
  11. Add Bacon and Serve: Remove from oven, sprinkle the crumbled bacon over the top, and serve immediately.

Notes

  • For a lighter version, use skim or soy milk and reduce cheese quantity slightly.
  • Bacon can be substituted with turkey bacon for a leaner option.
  • For a vegetarian version, omit bacon and add a smoky seasoning or smoked paprika.
  • Use freshly grated cheese for best melting quality.
  • Do not overcook pasta during boiling since it will bake further in the oven.

Find it online: https://cheftinaskitchen.com/pumpkin-bacon-mac-and-cheese-recipe/