Baked Pumpkin Mac and Cheese with Bacon

pumpkin bacon mac and cheese in a baking dish

Baked Pumpkin Mac and Cheese with Bacon

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 1056kcal

Author: Becky Hardin

Pumpkin Mac and Cheese is the answer to all your fall dreams! Baked mac and cheese with bacon and pumpkin...so delicious, you won't want to stop eating this!

Step-by-step photos can be seen below the recipe card.

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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

Notes

Storage: Store pumpkin mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition