Fall is here, and I want pumpkin in everything. To celebrate my favorite time of year, I made this Pumpkin Mac and Cheese! Don’t be scared of the pumpkin; this doesn’t taste like dessert. I think most people associate it with sweeter treats, but combined with bacon, sage, and cheese, it’s super savory. It even won over Pat, which is not an easy feat (he was skeptical, to say the least, when I asked him to open the pumpkin and dump it in). The end result is an ultra-creamy mac and cheese full of all the flavors of fall.
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What’s in This Pumpkin Mac and Cheese Recipe?
I love macaroni and cheese. It’s a total classic that really can’t be beat. There are the simple, quick recipes for macaroni and cheese, and then there are the more creative and fun mac and cheese recipes. There is a time and place for all of them, and the time for pumpkin mac and cheese is now! This baked mac and cheese with bacon is just too good. I want to serve it every night, but I’ll try to resist overdoing it.
- Pasta: Elbow macaroni is the classic pasta choice for mac and cheese, but any short pasta shape will work.
- Bacon: Oven-cooked bacon adds a bit of crunch and umami flavor. Easily leave it out if you’re vegetarian.
- Butter: Unsalted butter adds richness to the cheese sauce.
- Flour: All-purpose flour mixes with the butter to create a roux that thickens the cheese sauce.
- Spices: kosher salt, black pepper, and garlic powder enhance the savory flavor of the sauce.
- Milk: 2% milk helps to thin out the sauce to the correct consistency.
- Cream: Heavy cream adds richness to the sauce.
- Cheese: Fontina and Parmesan cheeses add a funky cheesy flavor that complements the pumpkin. Other cheeses that work well include gruyere and sharp cheddar.
- Pumpkin: 100% pure pumpkin purée (not pumpkin pie filling!) adds a beautiful color, vitamins and minerals, and an earthy flavor.
- Sage: Chopped fresh sage enhances the savory flavor of the pumpkin.
- Breadcrumbs: Create a crispy, crunchy topping.
How to Store and Reheat
This pumpkin mac and cheese can be prepared (but not baked) up to 2 days in advance of when you plan to serve it. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
Store leftover pumpkin mac and cheese in an airtight container in the refrigerator for up to 4 days.
How to Freeze
Freeze pumpkin mac and cheese whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Serving Suggestions
This baked pumpkin mac and cheese with bacon is the ultimate Thanksgiving side dish. It might even steal the spotlight from your Thanksgiving turkey! It goes great with classic green bean casserole and cranberry sauce to keep that sweet and savory flavor going.
Notes from the Test Kitchen
The milk and cream incorporate much more easily at room temperature than they do cold from the fridge. I found that cold milk and cream curdled about half the time, so use room temperature for the best results.
Baked Pumpkin Mac and Cheese with Bacon
Equipment
Ingredients
- 4 cups dry elbow macaroni cooked according to package instructions
- 8 slices bacon
- 4 tablespoons unsalted butter (½ stick)
- 4 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon garlic powder
- 1½ cups 2% milk
- 1½ cups heavy cream
- 2 cups freshly shredded fontina cheese
- 15 ounces 100% pure pumpkin purée (1 can)
- 2 tablespoons chopped fresh sage plus more for garnish
- 1 cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1½ tablespoons olive oil
Instructions
- Preheat oven to 400°F. Place bacon on a foil-lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then crumble into small pieces. Set aside.8 slices bacon
- When done with the bacon, reduce the oven temperature to 350°F.
- In a medium/large saucepan, heat the butter over medium heat. Once fully melted, add the flour, salt, pepper, and garlic powder and stir (constantly) to combine.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, 1 teaspoon garlic powder
- Pour in the milk and cream slowly, whisking constantly while you add. Allow to thicken, continuing to stir, until bubbly.1½ cups 2% milk, 1½ cups heavy cream
- Add in the cheese one cup at a time, stirring to melt before adding the second cup. Stir in the pumpkin and sage.2 cups freshly shredded fontina cheese, 15 ounces 100% pure pumpkin purée, 2 tablespoons chopped fresh sage
- Remove from the heat and pour over the cooked pasta, stirring to combine. Stir in the bacon crumbles, reserving some for garnish if desired.4 cups dry elbow macaroni
- In a separate small bowl, combine the Panko, Parmesan, and olive oil.1 cup Panko breadcrumbs, 1 cup freshly grated Parmesan cheese, 1½ tablespoons olive oil
- Pour the macaroni into a large baking dish, pressing down slightly with your spoon to make the top level.
- Pour the Panko mixture over the noodles, covering the entire top. Sprinkle with extra sage if desired.
- Bake for 30 minutes, or until everything is hot and bubbly and the bread crumbs are golden and toasted.
- Remove from the oven and allow to cool for 10 minutes before serving. Sprinkle with extra bacon if you’re feeling sassy.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Mac and Cheese Recipes To Try
Maybe a little heavy on the salt and the pepper, but the general flavour is good.
Thanks so much for sharing your thoughts!
Why is there no video for this recipe on the page? There is a LINK, but when I click on it, there is no video. Can you send me the link?
Thank you
Sometimes if the page hasn’t fully loaded you’ll have to click the video button twice! Sorry about that!
I’m no cook but I made this for Bunco night and all my incredibly talented foodie friends raved about it.
That’s awesome!! I’m happy I could help!
Delicious, but a little too much pepper for my taste – I’ll definitely make it again,just less pepper! My family loved it!
I am very ready for the fall weather to move in. We are still getting into the high 70s and low 80s almost daily and I live in Colorado! Crazy weather! Love this mac and cheese with the pumpkin and it looks so deliciously creamy!
This is what dreams are made of.
Is there a way to make this in a slow cooker? Just thinking it would be a fabulous dish for potlucks and such, but soo much easier if it could be kept warm… just curious. :)
Love this Mac and Chesse combo! i cannot wait to try it!
This dish is screaming fall and comfort! Love the addition of pumpkin! Yummy!! :D
I’m loving the addition of the pumpkin. Mac and cheese… so versatile!
This looks like the ULTIMATE Fall comfort food!!