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!

What a weekend!

It was full of football, a long-awaited break in the weather (from high 90s to a glorious low 70s for the highs), 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 regular baked mac and cheese or my easy stovetop mac and cheese. Whoops! Those are coming your way later this month!

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!

(You can also check out my Google web story for this baked pumpkin mac and cheese casserole.)

Now, I’ve got some notes, tips and FAQs coming up below on how to make pumpkin macaroni and cheese. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making baked pumpkin mac and cheese:

• 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.
• However, you could also have a separate skillet going to fry the bacon or you can cook the bacon in the microwave. Place it between a double layer of paper towels and start with about 5 1/2 minutes for 6 pieces of bacon. Add more time as needed to get the bacon fully cooked. (It will vary slightly depending on your microwave and the type of bacon you use.)
• Make sure to read the recipe instructions carefully, because you’ll have several pans going on once to help this come together more quickly.
• Be sure you use a can of pure pumpkin puree, NOT pumpkin pie filling.

I must say, too, that I don’t recommend you skip the bacon. It adds a really good savory, salty twist to this dish that balances the creamy pumpkin sauce.

If you are vegetarian and need to avoid the bacon, I’d suggest maybe using a stronger combination of savory cheeses in this dish to help with the balance.

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 8×8 pan.

(Read on for storage and reheating tips though if you’d like to make the full recipe and plan on having leftovers.)

OK, now for a few commonly asked questions….

What pasta should I use for macaroni and cheese?

– You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. (Here’s a cool list of all the different pasta shapes for a visual guide with a quick description for each one.)

– Feel free to choose a whole wheat or whole grain pasta, regular pasta or even a gluten-free pasta.

– I used a whole grain medium shell pasta here, just FYI.

– Be sure to follow the cooking instructions and make sure to stop cooking and drain the pasta when it’s just al dente. (It’ll cook a little more in the oven.) So if the package says to cook for 9-11 minutes, stop at 9 minutes.

What cheese should I use for macaroni and 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 cheese for mac and cheese. I’ve made this with half gruyere (melted into the sauce) and half cheddar (sprinkled over top of the casserole).

– Cheddar and Monterey Jack are another good combo for making mac and cheese.

– American cheese is another favorite for how melty it gets.

Pro tip: Shredding the cheese yourself is always preferable. Pre-shredded cheeses, while convenient, also contain additives to help prevent it from clumping and that affects the flavor.

Psst, I love and adore this really inexpensive cheese grater. It is super sturdy, has withstood a lot of force and years of shredding, and I always choose it over my much larger and more expensive shredder.

What should I serve with pumpkin baked mac and cheese?

• We love this with a big green salad for something fresh and light. 🥗
• It’s also great with steamed asparagus or roasted or sautéed Brussels sprouts or green beans.
• Want another protein main to go with this? Grilled or baked chicken or pork would be great here. Try my balsamic pork tenderloin with thyme or spice-rubbed pork chops. 15-minute paprika chicken or spicy chicken patties would be great too.

Can I make this pumpkin macaroni and cheese recipe ahead?

Yes! You can cook the bacon, cook the pasta, make the sauce, combine them and put it into the casserole ahead of time.

Cover and refrigerate until you are ready to bake. (Store the reserved cooked bacon in a baggie at room temperature.)

Bring the casserole out of the fridge as the oven preheats, to help it come to room temperature.

Make the buttery breadcrumb mixture, spread it over the casserole and bake at 400 for 25-30 minutes (a little longer to help everything get nice and hot).

Top with the reserved bacon and you are set!

OK, now let’s discuss any leftovers you may have and what to do with them.

Can I reheat baked mac and cheese?

You definitely can and I have many times before.

The crunchy bits on top will be softer – as will the bacon pieces – but it’s still delicious when it’s all hot and bubbly again.

You can reheat single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. This keeps everything moist as well.

You can also transfer leftovers to a smaller casserole dish and warm it in the oven. I usually cover it with aluminum foil and bake at 325 for 15-20 minutes, then uncover and bake 5-10 more minutes until it’s heated through. Just be careful not to dry out the dish with this method.

Can I freeze leftover mac and cheese?

– Absolutely! Freezing leftovers is a great way to cut down on food waste, especially when a dish like this makes a lot. You’ll have dinner ready to go another night!

– Simply let the leftovers cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for 4-5 months.

– Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above).

– The crunchy breadcrumb topping will lose its crunch, as will the bacon, but it’s still delicious.

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

Yield: 8 servings

Pumpkin mac and cheese with bacon

Print

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!

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

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
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup plain breadcrumbs
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 400.
2. Line a baking sheet with aluminum foil and place bacon slices on the foil. Place the baking sheet in the oven as the oven preheats, to start to cook the bacon. Check the bacon after about 15 minutes and then keep an eye on it until it’s cooked. Remove and transfer the bacon to paper towels to drain then crumble. (Leave the oven on to bake the mac and cheese.)
3. Meanwhile, bring a large pot of water to a boil. Add a small handful of salt and add pasta. 
4. 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.
5. Meanwhile, in a large pot, melt 2 tablespoons of butter over medium heat. Add flour and cook for two minutes, whisking constantly.
6. Slowly add in 2 cups milk, whisking constantly, until the mixture is smooth.
7. Add 1 1/2 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.
8. Transfer the pasta and sauce to a greased 2-quart casserole dish. Top with remaining 1 1/2 cups of cheese.
9. In a small bowl, combine breadcrumbs with the 3 tablespoons of melted butter and stir to combine.
10. 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!

Notes

Bacon: I prefer to cook my bacon in the oven as it preheats for the casserole, as instructed above.

However, you could also have a separate skillet going to fry the bacon or you can cook the bacon in the microwave. Place it between a double layer of paper towels and start with about 5 1/2 minutes for 6 pieces of bacon. Add more time as needed to get the bacon fully cooked. (It will vary slightly depending on your microwave and the type of bacon you use.)

Make sure to read the recipe instructions carefully, because you’ll have several pans going on once to help this come together more quickly.

Pasta type: You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. You can use a whole wheat or whole grain pasta, regular or a gluten-free pasta.

Cheese: This recipe uses all cheddar, specifically a white cheddar. However, I’ve made this with half gruyere (melted into the sauce) and half cheddar (sprinkled over top of the casserole) and that was delicious as well, if you have some available.

Recipe size: This makes a lot! You could definitely halve the recipe and bake it in a one-quart baking dish or an 8x8 pan.

Leftovers: Leftovers, once cooled, can be stored, covered, in the refrigerator for up to 5 days or in the freezer for up to 5 months. Reheat in the microwave or in the oven.

Make-ahead notes: You can cook the bacon, cook the pasta, make the sauce, combine them and put it into the casserole ahead of time.

Cover and refrigerate until you are ready to bake. (Store the reserved cooked bacon in a baggie at room temperature.)

Bring the casserole out of the fridge as the oven preheats, to help it come to room temperature.

Make the buttery breadcrumb mixture, spread it over the casserole and bake at 400 for 25-30 minutes (a little longer to help everything get nice and hot).

Top with the reserved bacon and you are set!

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 438Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 793mgCarbohydrates: 26gFiber: 2gSugar: 2gProtein: 20g