Pumpkin Mac and Cheese Bacon

Pumpkin Mac and Cheese with Crispy Bacon is the dish you want when that first autumn chill sneaks in It delivers gooey comfort with earthy pumpkin sweetness and a satisfying bacon crunch Not only does this crowdpleaser feel special but you can pull it off with mostly pantry basics

I first whipped this up after a day at the pumpkin patch and my family immediately claimed it as a cold weather tradition

Ingredients

• Elbow macaroni: Choose a sturdy pasta brand as it holds up best in the creamy sauce
• Unsalted butter: Sets the rich base for the roux and topping Use high quality butter for the best flavor
• All purpose flour: Thickens the cheese sauce making it perfectly cling to the noodles
• Whole milk: Lends body and lushness Try to avoid reducedfat versions for optimal creaminess
• Sharp cheddar cheese: Shreds well and melts smooth For bold flavor go for extra sharp aged cheddar
• Parmesan cheese: Adds a nutty punch and complements the pumpkin Freshly grated is always worth it
• Pumpkin puree: Brings gentle sweetness and silkiness Opt for pure pumpkin not pumpkin pie filling
• Dijon mustard: Gives the cheese sauce subtle zest without overpowering
• Smoked paprika: Adds a warm smoky element that is faint but essential Spanish smoked paprika offers superior depth
• Garlic powder: Provides mellow background savoriness
• Salt and ground black pepper: Brings balance and rounds out all the flavors
• Bacon: Use thick cut bacon for best results Higher quality pork means a better crisp
• Panko breadcrumbs: Deliver that golden crunchy crust Look for unseasoned panko for a clean taste
• Fresh parsley: Optional for brightness and color when serving Straight from the garden is best
• Melted butter: Binds the panko and helps it toast perfectly in the oven

Instructions

Prep the Pasta:

Cook the macaroni in a large pot of salted boiling water Stir occasionally and aim for just barely al dente Drain and set aside in the colander so it does not overcook

Crisp the Bacon:

Lay the bacon in a large cold skillet Cook over medium heat turning occasionally until each piece is deeply browned and very crisp Remove to a paper towellined plate and chop into small bite size bits

Prepare the Cheese Sauce:

In a separate saucepan over medium heat melt the butter Once foaming slowly whisk in the flour Continually whisk for a full minute until the mixture smells subtly nutty and the flour is no longer raw This builds the sauce foundation

Add Milk Gradually:

Still whisking pour in a quarter of the milk initially Whisk smooth then gradually add the rest in two more additions Whisk each time until no streaks remain This patience prevents lumps Cook over medium until steam rises and it thickens slightly about three to four minutes

Incorporate Cheeses and Pumpkin:

Reduce to low heat and add the cheddar parmesan pumpkin puree Dijon mustard smoked paprika garlic powder salt and black pepper Use the whisk to blend until the cheese is fully melted and texture is creamy Taste test for any seasoning adjustments

Combine with Pasta:

Tip the drained macaroni into the sauce Stir gently but thoroughly until every noodle is coated and glossy Do not rush this step or you will miss some sauce pockets

Prepare Baking Dish and Topping:

Transfer the sauced pasta into a greased twoliter baking dish In a small bowl stir together the panko with melted butter until evenly moistened Sprinkle this mixture in a loose layer over the mac and cheese Next scatter the bacon pieces on top so every bite gets some crispiness

Bake to Perfection:

Slide the dish into your preheated oven at two hundred degrees Celsius or four hundred degrees Fahrenheit Bake for fifteen minutes Do not broil Bake until the topping is deeply golden and you see bubbling edges

Finish and Serve:

Let cool for a couple minutes so it sets a bit Sprinkle with fresh chopped parsley for contrast then scoop generously onto plates

The sharp cheddar is easily my favorite The tang it brings accents the smooth pumpkin so well It is one of those recipes that always leads to my kids rushing the table still yelling for extra bacon and sneaking forkfuls straight from the pan

Storage Tips

Cool leftovers completely before refrigerating Store tightly covered in the main baking dish or transfer to airtight containers It keeps for three days in the fridge For freezer prep assemble up to the point of baking Do not bake or top with panko and bacon Cool wrap well and freeze for up to a month Thaw overnight in the fridge then add the topping and bacon bake as instructed

Ingredient Substitutions

Use your favorite pasta shape like shells or fusilli Gruyère or fontina cheese work if you are out of cheddar For a vegetarian version simply leave out the bacon and try sautéed mushrooms or caramelized onions For added heat add a pinch of cayenne with the paprika

Serving Suggestions

This mac and cheese shines as a main dish with a crisp fall salad or roasted brussels sprouts For a hearty meal serve alongside baked chicken sausage For a festive lunch reheat individual portions in ramekins and top each with a little extra bacon

Pumpkin mac and cheese is a perfect cold weather comfort and always impresses company You will crave the creamy texture and craveworthy bacon crunch every time autumn rolls around

Common Recipe Questions

→ What kind of pasta works best for this dish?

Elbow macaroni is classic, but any short, sturdy pasta like shells or cavatappi holds the sauce well.

→ Can I make the dish ahead of time?

Yes, assemble and refrigerate before baking. Add a few minutes to baking time straight from the fridge.

→ What can I substitute for bacon?

Try sautéed mushrooms, caramelized onions, or tempeh for a vegetarian, smoky-savory topping alternative.

→ Which cheese delivers the best flavor?

Sharp cheddar is recommended for tang and melt, but Gruyère or fontina can offer a richer profile.

→ How do I prevent the sauce from curdling?

Gently heat the milk and cheese, stirring constantly to ensure a smooth, silky sauce texture.

→ Can canned pumpkin be used?

Yes, plain canned pumpkin puree blends seamlessly and adds flavor without excess moisture.