Pumpkin Mac and Cheese with Bacon

Pumpkin Mac and Cheese with Bacon is a delicious and easy to make recipe with so much flavor!  Don’t miss this fun spin on a classic recipe that’s perfect for a weeknight dinner or as a Thanksgiving Dinner side dish.

Pumpkin Mac and Cheese with Bacon is a great recipe to have on hand year round and takes the taste of regular Mac and Cheese, but creamier. It’s a simple to make recipe with lots of flavor that’s always a favorite.

Looking for holiday side dishes? Be sure to try this Focaccia Stuffing or this Sweet Potato Casserole. And don’t miss my favorite Cornbread Stuffing with sausage and apples.

Why You Need to Make this Recipe!

This recipe for Pumpkin Mac and Cheese with Bacon is a simple and flavorful pasta dish that’s perfect for the fall. It’s full of warming flavors and comes together quick.

I like to add bacon to this recipe to give it a boost of flavor without adding a lot of fat. In fact, the bacon grease works with the butter to make a creamy and rich rue.

This is also healthier than other Mac and Cheeses with the boost of nutrients from the pumpkin puree. You can use whatever milk you have on hand for this, skim or one percent would work fine. I personally use one percent.

Pumpkin Mac and Cheese is a great make ahead side dish for the holidays too. You can make the recipe a day in advance and then bake before serving.

Give this Pumpkin Mac and Cheese with Bacon a try and you’ll agree that pumpkin puree is good for so much more than pies!

Ingredients

To make pumpkin mac and cheese with bacon you will need: pasta shells, bacon, butter, flour, spices, milk, canned pumpkin, and cheese.

• Bacon: four slices of bacon is plenty for this recipe. Cut the bacon into small pieces ahead of time. To make cutting easier, freeze the bacon for a couple of minutes before cutting.
• Pasta: I like to use the medium-sized shells for this dish. But you can use macaroni or rotini noodles instead.
• Spices: To add flavor, use a combination of garlic powder, mustard powder, and nutmeg. The nutmeg will add a warm depth to the pasta.
• Milk: Use whatever milk you have on hand. I usually use two percent but whole or one percent work fine.
• Pumpkin: Be sure you are using 100% pure pumpkin and not pumpkin pie filling.
• Cheese: Because this is a more kid-friendly dish, I stick to cheddar and parmesan. You can switch up the flavors and use gouda or fontina cheese.

How to Make Pumpkin Mac and Cheese with Bacon

If you are baking your pumpkin mac and cheese now, start by preheating your oven to 350 degrees. Boil your pasta until al dente, according to package instructions.

Step 1: In a large saucepan or dutch oven, cook the bacon pieces over medium high heat until they are crispy. Reduce the heat to medium and add in the butter. Once the butter has melted, whisk in the flour and cook for a minute.

Step 2: Carefully pour in the milk and add in the garlic powder, mustard powder, nutmeg, and kosher salt. Bring to a simmer and whisk until thickened. Reduce the heat to low and whisk in the pumpkin puree and cheeses. Pour on the cooked pasta.

Step 3: Stir together the pasta well. Pour into a greased 9 x 9 baking pan or casserole dish. Bake at 350 degrees for about 20 minutes.

Step 4: Remove the pumpkin mac and cheese with bacon from the oven and let sit for 5 minutes before serving.

Give this Pumpkin Mac and Cheese with bacon a try today! It’s a great side dish for the holidays or a fun weeknight meal. You’re going to love it.

Recipe Tips and FAQs

• To make dicing the bacon easier, freeze it for a couple of minutes before cutting.
• If you want to omit the bacon, use an extra two tablespoons of butter for the rue instead.
• Change up the flavors of pumpkin mac and cheese with bacon by adding in fontina, gruyere, or gouda cheese instead.
• To make ahead, put together the recipe. Cover and refrigerate, then bake when ready to eat.

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