5.0 from 6 votes
Pumpkin Mac and Cheese with Bacon Panko Topping
Say hello to your new favorite savory, creamy and flavorful Pumpkin Mac and Cheese. It's ultra creamy thanks to the sharp cheddar cheese, Parmesan cheese and of course to 100% pumpkin puree. And if that wasn't already delicious enough, it's topped off with toasted panko breadcrumbs spiked with crispy bacon pieces and fresh thyme. It makes for a perfect holiday side dish or main!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 420 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Bacon Panko Topping
- 6 trips thick-cut bacon
- 2 Tbsp. butter
- 1 cup panko breadcrumbs
- pinch of salt
- 4 prigs thyme
Pumpkin Mac
- 8 oz. medium shell pasta (or pasta of choice)
- 1 cup reserved pasta water
- 2 Tbsp. butter
- 2 Tbsp. all purpose flour
- 1 1/2 cups whole milk
- pinch of fresh nutmeg
- 2 cloves garlic, pressed
- kosher salt, to taste
- 1 cup 100% pumpkin puree (not pumpkin pie mix)
- 6 oz. sharp cheddar cheese, freshly shredded (~1 1/2 cups)
- 2 oz. Parmesan cheese, freshly shredded (~1/3 cup)
Instructions
- Cook the bacon: Preheat the oven to 400°F. Line a sheet pan with foil or a silicone baking mat and place a cooling rack on top. Spray the cooling rack with nonstick spray and then lay the bacon strips on top of the rack in an even row. Bake for 20-25 minutes or until nice and crispy. Remove from the oven, allow the bacon to cool and then chop into small pieces. Set aside.
- Make the breadcrumb topping: Heat a frying pan over medium heat and melt the butter. Add the breadcrumbs and cook, stirring to prevent breadcrumbs from burning, until panko is golden brown. Add the chopped bacon pieces to the panko with a pinch of salt and the fresh thyme. Stir to combine.
- Bring a pot of salted water to boil to cook the shell pasta (or pasta of choice). Cook according to package directions. Prior to draining, reserve 1 cup of the pasta water. Drain the pasta and set to the side.
- Heat a large cast iron pan over medium heat and melt the butter. Whisk in the flour and whisk for ~1 minute to cook out the floury taste. Gradually pour in the milk. Continuing to whisk until smooth. Stir in the nutmeg, garlic and salt.
- Add in the pumpkin, cheddar cheese and parmesan. Whisk until smooth again. Pour in some of the reserved pasta water and whisk until desired consistency is reached. I usually add ¾ cup. The pasta really soaks up the sauce so don’t be afraid of adding too much.
- Add in the cooked pasta and stir to combine. Top with the bacon panko and enjoy warm.
Cup of Yum
Notes
- Properly stored Pumpkin Mac and Cheese will last 3 to 5 days in the refrigerator. You can also freeze mac and cheese for up to 3 months.
- Properly stored Pumpkin Mac and Cheese will last 3 to 5 days in the refrigerator. You can also freeze mac and cheese for up to 3 months.
Nutrition Information
Serving
1serving
Calories
420kcal
(21%)
Carbohydrates
36g
(12%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
52mg
(17%)
Sodium
525mg
(22%)
Potassium
309mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5161IU
(103%)
Vitamin C
2mg
(2%)
Calcium
309mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 525mg | 22% |
| Potassium | 309mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5161IU | 103% |
| Vitamin C | 2mg | 2% |
| Calcium | 309mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.