Pumpkin Mac and Cheese Bacon (Print Version)
Creamy pasta with pumpkin, cheddar, and crispy bacon delivers comforting flavor for an autumn main course.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 1/2 cup Parmesan cheese, grated
07 - 1 cup pumpkin puree
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Topping
13 - 6 slices bacon
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Boil salted water in a large pot and cook the elbow macaroni until al dente according to package directions. Drain thoroughly and set aside.
02 - Fry the bacon slices in a large skillet over medium heat until golden and crispy. Place cooked bacon on a paper towel-lined plate and crumble or chop into small pieces once cooled.
03 - Set oven to 400°F (200°C) and allow to preheat.
04 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
05 - Gradually pour in milk, whisking continuously to prevent lumps. Cook for 3 to 4 minutes until the mixture thickens slightly.
06 - Reduce heat to low. Stir in shredded cheddar, grated Parmesan, pumpkin puree, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Continue stirring until the cheeses are fully melted and sauce is smooth.
07 - Add the drained macaroni to the cheese sauce and toss to coat evenly.
08 - Pour the macaroni and cheese mixture into a greased 2-quart baking dish, spreading evenly.
09 - In a small mixing bowl, combine panko breadcrumbs with melted butter. Stir until the crumbs are evenly coated.
10 - Sprinkle the buttered panko evenly over the pasta. Top with crumbled bacon.
11 - Bake in the preheated oven for 15 minutes or until the surface is golden and bubbling.
12 - Remove from the oven and garnish with freshly chopped parsley before serving, if desired.
# Additional Tips::
01 -
- Easily uses pantry and fridge staples for the sauce and topping
- Bacon on top adds irresistible flavor and texture
- Pumpkin gives extra creaminess and natural sweetness without standing out
- Comes together in under an hour with minimal prep
- Kids and adults both devour it every time
02 -
- This recipe is freezer friendly without the topping so you can prep in advance
- Pumpkin quietly adds vitamins fiber and antioxidants without dominating the flavor
- Leftovers warm up creamier the next day and taste even richer
03 -
- Never rinse the pasta The surface starch helps grab all that gorgeous sauce
- For best flavor shred your own cheese from the block
- If you love richer flavor use half and half in place of the milk