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Pumpkin Mac and Cheese

Healthy pumpkin mac and cheese made with Greek yogurt. PLUS bacon and caramelized onions make this the BEST pumpkin mac and cheese recipe!

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 30 mins
Servings: 4 – 6 servings
Calories: 500 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 4 ounces Bacon cooked (4–5 pieces)*
  • 3 teaspoons  extra-virgin olive oil divided
  • 2 cups yellow onion thinly sliced (about 1 large)
  • 1 can pumpkin puree (15 ounces)
  • 1 ½ cups nonfat milk
  • 1 cup low-sodium canned chicken stock (if homemade, skim off fat)
  • 1 teaspoon dry mustard
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 13 ounces whole wheat elbow macaroni or other short pasta, such as penne or rigatoni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • ⅓ cup 2% plain Greek Yogurt (I use Chobani)
  • 1 ounce Parmesan cheese, finely grated (about 1/4 cup), divided
  • ¼ cup panko breadcrumbs

Instructions

    Cup of Yum
  1. Cook the bacon until crisp (try one of my easy methods listed below). Once cool enough to handle, chop into rough pieces and set aside.
  2. Preheat the oven to 350 degrees F. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add onions and sauté just beginning to soften; about 3 minutes.
  3. Reduce heat to medium-low and continue to cook onions until caramelized and tender, stirring occasionally. Let the onions cook for at least 10 additional minutes, or up to 30 minutes as you prepare the rest of the recipe.
  4. In a deep, wide saucepan, combine pumpkin, stock, and milk, then bring to a boil over medium-high heat. Reduce heat to medium and simmer until sauce thickens slightly; about 8 minutes.
  5. Remove from heat, then stir in mustard, salt, pepper nutmeg, and cayenne.
  6. Meanwhile, bring a large pot of water to a boil. Add noodles and 1 tablespoon kosher salt, then cook just until al dente according to package instructions. Drain, then transfer noodles to a large bowl. Pour pumpkin sauce over the top, then stir in the cheddar, Greek yogurt, and 2 tablespoons Parmesan.
  7. Fold in all of the caramelized onions and reserved bacon.
  8. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray. Transfer the pumpkin noodle mixture to the dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and the remaining 1 teaspoon olive oil. Sprinkle the mixture evenly over the noodles.
  9. Cover dish with foil and bake for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top; 30 to 35 minutes more. Serve immediately.

Notes

  • *Easy bacon cooking methods: Oven Baked Bacon or Air Fryer Bacon.
  • TO STORE: Leftover pumpkin mac and cheese may be stored in a covered airtight container in the fridge for up to 3 days.
  • TO REHEAT: Warm pumpkin mac and cheese in the microwave, covered, until steaming. Alternatively, you may rewarm the mac and cheese in a 350 degree F oven until heated through.

Nutrition Information

Serving 1(of 6) Calories 500kcal (25%) Carbohydrates 63g (21%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 37mg (12%) Potassium 571mg (16%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 11401IU (228%) Vitamin C 7mg (8%) Calcium 343mg (34%) Iron 4mg (22%)

Nutrition Facts

Serving: 4– 6 servings

Amount Per Serving

Calories 500

% Daily Value*

Serving 1(of 6)
Calories 500kcal 25%
Carbohydrates 63g 21%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 37mg 12%
Potassium 571mg 12%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 11401IU 228%
Vitamin C 7mg 8%
Calcium 343mg 34%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.