Pumpkin Mac and Cheese with Bacon is an easy weeknight dinner or Thanksgiving side dish that the whole family will love! You can even make ahead and bake before serving.
12ouncessmall round pasta, like macaroni or shells
4slicesbacon, cut into small pieces
2tablespoonsunsalted butter
¼cupflour
2cupsmilk
½teaspoonkosher salt
½teaspoongarlic powder
½teaspoonmustard powder
¼teaspoonnutmeg
1cuppumpkin puree
1 ½cupsshredded cheddar
½cupparmesan cheese
Instructions
Preheat oven to 350 degrees. Bring a pot of water to boil and cook pasta until al dente, according to package instructions. Drain and set aside.
While the pasta cooks, heat a large pot or dutch oven over medium high heat. Add in the bacon pieces and cook until bacon starts to crisp up; about 3-4 minutes. Reduce heat to medium and add in the butter. Once the butter has melted, whisk in the flour until it starts to brown; about 1 minute. Whisk in the milk and seasonings and bring to a light simmer until the mixture has thickened. Shut off heat and whisk in the pumpkin puree and cheeses until cheese is melted. Add in the cooked pasta and toss to combine.
Pour the pasta into a casserole dish or 9 x 9 baking pan. Bake uncovered for about 20 minutes or until bubbly and lightly browned.
Video
Notes
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.