Pumpkin Mac and Cheese Recipe
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
8 servings
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Calories
582 kcal
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Course
Dinner
-
Cuisine
North American
Pumpkin Mac and Cheese Recipe
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There is no debating the inherent comfort of mac and cheese: warm, creamy, cheesy goodness clinging to tender pasta - does it get any better?! This pumpkin mac and cheese is a seasonal twist on an old classic and is loaded with pumpkin and spinach.
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Ingredients
- 1 lb macaroni gluten-free, if needed
- 3 cups baby spinach
- ½ lb thick-cut bacon sliced into ½ inch pieces
- 2 teaspoons butter
- ¼ cup panko gluten-free, if needed
- 10 sage leaves
- 1 cup pasta cooking water
Cheese Sauce
- 2 tablespoons all-purpose flour gluten-free, if needed
- 2 cups whole milk
- 1 cup pureed pumpkin see notes
- 1 teaspoon EACH: garlic powder, onion powder, salt, and pepper
- 1 cup EACH: grated sharp cheddar and grated mozzarella avoid using pre-grated cheeses
- ½ cup grated Parmesan cheese
Instructions
- Put a large pot of salted water on high heat. When it comes to a boil, add the macaroni and cook according to package directions until al dente. Reserve 2 cups of the cooking water from the pot and then drain the pasta. Add the cooked pasta back into the pot. If you're using spinach, add it to the pot.
- While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small pan over medium heat. Add the panko and let it toast for 2-3 minutes.
- In a large frying pan over medium heat, cook the bacon until it is crispy. Then use a slotted spoon to put the bacon into the pot with the pasta. (You can reserve a few pieces for garnish if you'd like.)
- Add the sage leaves to the pan and cook them for 1 minute, until they are crispy. Remove them from the pan.
- Remove all but 2 tablespoons of the bacon oil from the pan. (If there is less than 2 tablespoons, add some butter.) Whisk the flour into the oil and let it cook for one minute. Slowly whisk in the milk and cook until it thickens, about 3 minutes.
- Whisk the pumpkin puree, garlic powder, onion powder, salt, and pepper into the sauce and let it heat through. Remove the pan from the heat and stir in the cheese.
- Pour the sauce over the cooked pasta and stir well. Add as much pasta water as you need to loosen the pasta - we normally add about a cup.
- Sprinkle the top of the pasta with the panko and crispy sage leaves and serve right away.
Notes
- Make sure that you buy a can of 100% pumpkin and NOT pumpkin pie filling.
- NOT pumpkin pie filling.
- We tested this recipe using the whole 15-ounce can of pureed pumpkin. It was good, but the pumpkin flavor was a lot more prominent. If you're looking for more pumpkin flavor, go ahead and add the whole can. If you want a subtle pumpkin flavor, use 1 cup.
Nutrition Information
Show Details
Serving
1 serving = ⅛ of the recipe
Calories
582kcal
(29%)
Carbohydrates
58g
(19%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
867mg
(36%)
Potassium
581mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
11384IU
(228%)
Vitamin C
34mg
(38%)
Calcium
395mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 582kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 867mg | 36% |
| Potassium | 581mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 11384IU | 228% |
| Vitamin C | 34mg | 38% |
| Calcium | 395mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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