Description
This Best Darn Pumpkin Mac and Cheese combines creamy pumpkin-infused cheese sauce with crispy bacon and fresh sage, baked to golden perfection. It’s a comforting twist on the classic mac and cheese, perfect for fall or any time you want a cozy, flavorful meal or side dish.
Ingredients
Scale
Pasta and Bacon
- 1 teaspoon salt for the pasta water
- 1 pound macaroni pasta or shell shaped pasta
- 1 pound thick-cut bacon
Sauce and Toppings
- 5 Tablespoons (70g) unsalted butter
- 3 large-ish shallots, diced
- 3 Tablespoons fresh sage, minced
- 2 cloves garlic, minced
- 1/3 cup (40g) all-purpose flour
- 3 cups (681ml) whole milk
- 1 15 ounce (425g) can pumpkin puree
- 2 and 1/2 teaspoons coarse dijon mustard
- 2 teaspoons light brown sugar, packed
- 1 and 1/4 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113ml) heavy cream (whipping cream)
- 10 ounces (283g) extra sharp cheddar cheese, grated
- 8 ounces (226g) gruyere cheese, grated
- 2 ounces (57g) Parmesan cheese, finely grated
- 1/2 cup (30g) Panko bread crumbs
- 2 teaspoons olive oil
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F. Lightly grease a 3-quart baking dish and set aside.
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt and the pasta. Cook for 4 minutes until very al dente. Drain and pour pasta into the prepared baking dish.
- Cook Bacon: In a large skillet over medium heat, cook bacon until crispy on both sides (4-5 minutes per side). Transfer bacon to paper towels to drain excess oil, then chop into small bits. Set aside.
- Sauté Aromatics: In a large pan, melt butter over medium heat. Add diced shallots and cook for 5-6 minutes until softened and nearly translucent. Stir in minced sage and garlic, cooking 1-2 minutes until fragrant.
- Make Roux and Sauce: Sprinkle in flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk, then the pumpkin puree until smooth. Cook, whisking constantly, until thickened, about 5 minutes.
- Season Sauce: Whisk in dijon mustard, brown sugar, salt, cayenne pepper, onion powder, black pepper, and nutmeg. Reduce heat to low and whisk in heavy cream.
- Add Cheese and Bacon: Fold in grated cheddar, gruyere, Parmesan cheeses, and half of the chopped bacon. Remove from heat.
- Combine Pasta and Sauce: Pour cheese sauce over the cooked pasta in baking dish and stir gently to combine.
- Prepare Topping: In a small bowl, mix Panko breadcrumbs with olive oil until evenly coated. Sprinkle breadcrumb mixture evenly over the mac and cheese.
- Bake: Cover the baking dish with foil, bake for 12 minutes at 375°F. Remove foil, sprinkle remaining bacon on top, and bake uncovered for an additional 5 minutes until golden and bubbly.
- Serve: Garnish with extra sage leaves if desired. Serve warm.
Notes
- Cooking pasta slightly under al dente ensures it won’t overcook in the oven.
- Using fresh sage enhances the aromatic flavor but can be omitted if unavailable.
- Adjust cayenne pepper amount to control the heat level.
- For a vegetarian option, omit bacon and consider smoked paprika for added flavor.
- Make sure to whisk constantly while making the sauce to avoid lumps.
- Leftovers can be refrigerated and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
