Baked Pumpkin Mac and Cheese with Bacon Recipe

If you’re craving a cozy, comforting dish that feels like a warm hug on a chilly day, let me introduce you to my absolute favorite: the Baked Pumpkin Mac and Cheese with Bacon Recipe. This masterpiece combines creamy, cheesy goodness with the subtle sweetness of pumpkin and the irresistible crunch of crispy bacon, creating a flavor harmony that is nothing short of spectacular. It’s rich, hearty, and perfect for sharing, making it a true crowd-pleaser that transforms the classic mac and cheese into an extraordinary autumn-inspired delight.

Ingredients You’ll Need

Getting the ingredients right is essential for capturing that perfect blend of creamy, cheesy, and savory flavors in the Baked Pumpkin Mac and Cheese with Bacon Recipe. Each component plays a crucial role — from the smooth cheese sauce to the crispy bacon topping — so gather these simple yet powerful ingredients to ensure your dish shines.

• 4 cups dry elbow macaroni: The classic pasta shape that holds onto cheesy sauce beautifully.
• 8 slices bacon: Adds a smoky, crispy punch that contrasts amazingly with the creamy base.
• 4 tablespoons unsalted butter: Creates richness and helps build the smooth roux for the sauce.
• 4 tablespoons all-purpose flour: Essential for thickening the cheese sauce to a luscious consistency.
• 1 tablespoon kosher salt: Balances all the flavors perfectly without overpowering.
• 1 tablespoon ground black pepper: Adds a subtle spicy warmth to the creamy sauce.
• 1 teaspoon garlic powder: Infuses a mild, savory depth that enhances the overall taste.
• 1½ cups 2% milk: Adds creaminess and moisture to the sauce without making it too heavy.
• 1½ cups heavy cream: Makes the cheese sauce decadently smooth and rich.
• 2 cups freshly shredded fontina cheese: Melts smoothly for a silky, mellow flavor.
• 15 ounces 100% pure pumpkin purée: Brings a subtle sweetness and gorgeous autumn color.
• 2 tablespoons chopped fresh sage: Adds a fragrant, earthy hint that pairs perfectly with pumpkin.
• 1 cup Panko breadcrumbs: Gives the topping a golden, satisfying crunch.
• 1 cup freshly grated Parmesan cheese: Adds sharpness and a savory kick to the crispy topping.
• 1½ tablespoons olive oil: Helps toast the breadcrumbs to crispy perfection.

How to Make Baked Pumpkin Mac and Cheese with Bacon Recipe

Step 1: Crisp the Bacon

Start by preheating your oven to 400°F. Lay the bacon slices on a foil-lined baking sheet and bake for 15-20 minutes until they’re crispy and golden. This method cooks the bacon evenly and keeps your stovetop clean. Once done, let the bacon drain on a paper towel, then crumble it into small, flavorful pieces that will add texture and smoky bursts throughout the dish.

Step 2: Adjust the Oven Temperature

After the bacon is ready, lower your oven temperature to 350°F in preparation for baking the mac and cheese. This lower temperature ensures the casserole heats through evenly without drying out or burning the topping.

Step 3: Make the Roux

In a medium to large saucepan over medium heat, melt the butter completely. Sprinkle in the flour along with kosher salt, black pepper, and garlic powder, stirring constantly to create the roux. This mixture is the foundation for the creamy sauce, so patience and constant stirring will prevent lumps and ensure a smooth texture.

Step 4: Add the Milk and Cream

Slowly pour in the milk and heavy cream while whisking continuously. This gradual incorporation helps the sauce thicken without curdling. Keep stirring until the sauce bubbles gently and reaches a creamy, smooth consistency that will beautifully coat your pasta.

Step 5: Stir in Cheese, Pumpkin, and Sage

Now it’s time to add the freshly shredded fontina cheese, adding it one cup at a time to allow it to melt fully into the sauce. Once the cheese has melted and blended perfectly, stir in the pumpkin purée and chopped fresh sage. The pumpkin adds a subtle sweetness and silky smoothness, while the sage gives an earthy, herbaceous note that elevates the sauce to a whole new level.

Step 6: Combine Sauce, Pasta, and Bacon

Remove the saucepan from heat and pour the rich cheese-pumpkin sauce over the cooked elbow macaroni. Stir gently to coat every nook and cranny of the pasta. Then fold in most of the crumbled bacon, saving a little for garnish. This blend is where every bite sings with layers of creaminess and smoky crunch.

Step 7: Prepare the Crispy Topping

In a separate small bowl, mix the panko breadcrumbs with the grated Parmesan cheese and olive oil. This mixture will create a golden, crispy crust that contrasts beautifully with the creamy macaroni beneath.

Step 8: Assemble in Baking Dish

Transfer the cheesy pasta mixture to a large baking dish, smoothing and pressing it down lightly with a spoon to keep the top even for baking.

Step 9: Add the Topping

Sprinkle the panko and Parmesan topping evenly over the macaroni. For a pop of color and an added herbal note, scatter some extra fresh sage on top if you like.

Step 10: Bake to Perfection

Bake your creation for 30 minutes, or until the top is golden brown, the cheese is bubbling merrily underneath, and the breadcrumb crust is irresistibly crunchy.

Step 11: Cool and Garnish

Allow the dish to cool for about 10 minutes so it sets slightly. Before serving, sprinkle the remaining bacon crumbs on top for an extra hit of crispiness and smoky flavor that your guests will love.

How to Serve Baked Pumpkin Mac and Cheese with Bacon Recipe

Garnishes

A sprinkling of crispy bacon and fresh sage leaves atop this dish adds a burst of flavor and an inviting visual touch. If you’re feeling adventurous, a light drizzle of balsamic glaze or a pinch of smoked paprika can also bring out the autumn vibe beautifully.

Side Dishes

This rich main pairs wonderfully with simple, fresh sides like a crisp green salad tossed with a tangy vinaigrette or roasted vegetables such as Brussels sprouts or green beans. These help balance the creamy indulgence with brightness and crunch.

Creative Ways to Present

Serve this dish in individual ramekins for a fancy dinner party, or scoop it into small mini pumpkins for a festive fall gathering. For a crowd, a big rustic baking dish straight from the oven is both spectacular and welcoming.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The Baked Pumpkin Mac and Cheese with Bacon Recipe will keep well for up to 3 days, making it a perfect second-day treat when flavors meld even deeper.

Freezing

If you want to save this deliciousness for later, freeze leftovers in a freezer-friendly container for up to 2 months. Make sure it’s cooled completely before freezing to preserve texture and flavor.

Reheating

To reheat, thaw in the refrigerator overnight if frozen. Warm in the oven at 350°F until heated through and the topping re-crisps, or microwave in shorter bursts, stirring in between, to maintain that creamy texture.

FAQs

Can I use another type of cheese instead of fontina?

Absolutely! While fontina melts beautifully and has a mild flavor, you can substitute with mozzarella, Gruyère, or a cheddar blend for a more robust taste. Just be sure to choose a cheese that melts well for that creamy sauce texture.

Is canned pumpkin the best option for this recipe?

Canned pure pumpkin puree is ideal because of its smooth texture and consistent flavor. Avoid pumpkin pie filling since it contains added sugars and spices that could alter the savory balance of your mac and cheese.

Can I make this recipe vegetarian?

Yes, simply omit the bacon and consider adding sautéed mushrooms or caramelized onions to keep the savory depth. You could also use smoked paprika in the sauce to mimic some of the bacon’s smoky character.

What’s the best way to get a crunchy topping?

Using Panko breadcrumbs mixed with Parmesan and olive oil is key for a golden, crispy crust. Be sure to bake uncovered so the topping dries out and crisps up nicely during baking.

Can I prepare this dish ahead of time before baking?

Definitely! Assemble the mac and cheese and topping in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time to ensure it heats through perfectly.

Final Thoughts

Trust me when I say the Baked Pumpkin Mac and Cheese with Bacon Recipe is a game-changer for any mac and cheese lover looking to add a seasonal twist. Creamy, cheesy, subtly sweet, and with perfect crunchy bacon bits, it’s a dish that brings comfort and joy with every spoonful. Don’t wait for a special occasion — dive into this recipe soon and watch it become your new favorite comfort food classic!

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