Pumpkin mac and cheese with bacon is deliciously creamy, has a hint of warm spice and is topped with a buttery breadcrumb mixture and crisp bacon. Perfect for a comforting fall or winter dish!
The weekend was full of football, long-awaited cooler weather, movie nights and some Halloween decorating fun.
And now it's Monday and I'm trying to get back on the momentum train. It's not going so well so far...
So let's shift gears and talk food instead!
My kids are both huge mac and cheese lovers, and who can blame them?
Previously I've shared healthy chicken broccoli mac and cheese, kale and butternut squash mac and cheese and baked taco mac and cheese casserole.
As you can see, I like to get creative.
So much so that I've never posted my go-to baked mac and cheese or my easy stovetop mac and cheese. Whoops! Those are coming your way later this month. (Updated to add those links.)
I also like adding in some veggies or protein where I can and that's what I've done again today.
This pumpkin mac and cheese with bacon is deliciously creamy, loaded with a full can of pumpkin and topped with extra cheese, buttery breadcrumbs and crisp, crumbled, salty bacon.
Swoon!
It's the perfect way to welcome fall, to get pumpkin into yet another dish and to switch up your regular macaroni and cheese routine! ❤️
It's also a great one for Thanksgiving, Christmas or just the holiday or winter season generally. It's so cozy and comforting!
The hint of pumpkin and the warmth of the nutmeg… yum! And it tastes so rich and looks so cheesy, thanks to that pumpkin mixed into the sauce.
And the bacon crunch on top just finishes it off!
My 6-year-old son says, "Mom, this takes like restaurant mac and cheese!" He's my resident macaroni and cheese expert, so that's high praise!
Recipe Notes:
Bacon: I prefer to cook my bacon in the oven while it preheats for the casserole. I included instructions in the recipe card on how to do that. Microwave bacon works great, too.
Pasta: You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. Whole grain or regular works, just follow the timing directions on your box to cook it until al dente.
Cheese: A sharp cheddar is classic for mac and cheese. (This recipe uses all cheddar, specifically a white cheddar.) However, a combination of cheeses can be delicious as well. Gruyere is a great option to mix in with the cheddar.
Pumpkin: Be sure you use a can of pure pumpkin puree, NOT pumpkin pie filling.
Timing: Make sure to read the recipe instructions carefully, because you'll have several pans going on once to help this come together more quickly.
Also, I should note this makes a lot! You could definitely halve the recipe and bake it in a one-quart baking dish or an 8x8 pan.
Serious comfort food with serious fall flavors! That's just how I want to kick off the month.
I hope you have an absolutely lovely beginning of October!
And happy cooking!
XO,
Kathryn
Pumpkin Mac and Cheese with Bacon
Ingredients
- 6-8 slices bacon (I prefer a 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 an alternate milk like soy are fine)
- 3 cups shredded cheddar cheese, divided (see notes)
- 1 (14.5 oz.) can pumpkin puree
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¾ cup plain breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400.
- Cook your bacon. Cook in the microwave or in the oven or skillet. Place on paper towels to soak up some of the excess grease. Once cooled, crumble the bacon and set aside.
- Meanwhile, bring a large pot of water to a boil. Add a small handful of salt and add pasta.
- Cook pasta according to package directions, to the lowest cook time suggested. (For instance, if it says 9-11 minutes, cook for only 9 minutes.) Remove and drain pasta and set aside.
- Meanwhile, in a large pot, melt 2 tablespoons of butter over medium heat. Add flour and cook for 1-2 minutes, whisking constantly.
- Slowly add in 2 cups milk, whisking constantly, until the mixture is smooth.
- Add 1 ½ cups of cheese and stir until melted. Lower heat to low, add pumpkin, salt, pepper, nutmeg and remaining cup of milk. Stir until well combined and the sauce is smooth. Remove from heat and add cooked pasta. Stir well to coat all of the pasta and get everything combined.
- Transfer the pasta and sauce to a greased 2-quart casserole dish. Top with remaining 1 ½ cups of cheese.
- In a small bowl, combine breadcrumbs with the 3 tablespoons of melted butter and stir to combine.
- Sprinkle breadcrumb mixture on top of the casserole. Bake at 400 for 20 minutes, until hot and bubbly. Sprinkle with reserved, crumbled bacon and enjoy!
Katerina says
I love the combination of pumpkin and bacon - how delicious! My kids would go crazy for this!
Kathryn Doherty says
Yes, they go so well together!! I hope you try this recipe! 😊
Chá SB says
Thank you so much for your wonderful recipes!
Kathryn Doherty says
So happy to share! Thanks for reading and following!