Pumpkin Mac and Cheese with Bacon
Give everyday mac and cheese a fall-inspired upgrade with our Pumpkin Mac and Cheese with Bacon. The creamy cheese sauce combines white cheddar, Gouda, cream cheese, and pumpkin for the ultimate autumn comfort food.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
- 1 tablespoon plus 1 ¼ teaspoon salt, divided
- 8 ounces uncooked elbow macaroni
- 8 ounces (about 6 slices) smoked bacon, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 14.5 ounces (1 can) pumpkin puree (or fresh pureed pumpkin)
- 2 ¼ cup whole milk
- ⅛ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 8 ounces extra-sharp white cheddar cheese, grated
- 4 ounces smoked Gouda, grated
- 1 ounce cream cheese
- Crushed crackers, such as saltines or Ritz Crackers
- Fresh parsley, chopped
Instructions
- In a large pot, bring 3 quarts of water with 1 tablespoon salt to a boil. Cook pasta according to package instructions. Drain pasta and set aside while making the sauce.
- Heat a medium saucepan to medium-high and cook bacon until crispy and golden brown, about 7 to 8 minutes. Place cooked bacon on a paper towel-lined plate. Set aside.
- Drain and discard the bacon fat. Return the same saucepan to medium heat and melt the butter. Add the flour and cook while whisking for 1 to 2 minutes until golden brown. Add the pumpkin, milk, 1 ¼ teaspoon salt, pepper and cayenne. Cook mixture until slightly thickened, about 5 minutes.
- Add the cheddar, Gouda, cream cheese and cooked bacon and stir to combine until the cheese is melted and the sauce is creamy and smooth. Add the pasta to the sauce and stir to combine. Serve immediately with crushed crackers and chopped parsley on top.
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