Description
This creamy and savory Baked Pumpkin Mac and Cheese with Bacon combines tender elbow macaroni with a rich pumpkin-infused cheese sauce, crispy bacon crumbles, and a crunchy Parmesan-Panko topping. Baked to golden perfection, it’s a comforting fall-inspired twist on a classic favorite, perfect for family dinners or festive gatherings.
Ingredients
Scale
Pasta and Bacon
- 4 cups dry elbow macaroni (cooked according to package instructions)
- 8 slices bacon
Sauce
- 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)
Topping
- 1 cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1½ tablespoons olive oil
Instructions
- Preheat and cook bacon: Preheat your oven to 400°F. Lay the bacon slices on a foil-lined baking sheet and bake for 15-20 minutes until very crispy. Once cooked, drain on paper towels and crumble into small pieces. Set aside.
- Adjust oven temperature: After removing the bacon, reduce the oven temperature to 350°F to prepare for baking the mac and cheese.
- Make the roux: In a medium-large saucepan over medium heat, melt the butter completely. Add the flour, kosher salt, black pepper, and garlic powder, stirring constantly to combine into a smooth paste without lumps.
- Form the cheese sauce base: Slowly pour in the milk and heavy cream while whisking continuously. Keep stirring until the mixture thickens and begins to bubble.
- Add cheeses and pumpkin: Gradually stir in the fontina cheese in two additions, ensuring each cup melts before adding the next. Mix in the pumpkin purée and chopped sage until well incorporated.
- Combine pasta and bacon: Remove the sauce from heat and pour it over the cooked elbow macaroni. Stir thoroughly to coat the pasta. Fold in most of the crumbled bacon, reserving some for garnish if desired.
- Prepare breadcrumb topping: In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and olive oil, mixing well to create a coarse, oily topping.
- Assemble in baking dish: Transfer the macaroni mixture into a large baking dish, pressing it down gently to level the surface evenly.
- Add topping: Sprinkle the prepared Panko-Parmesan mixture evenly over the top of the macaroni. Garnish with additional fresh sage if you like.
- Bake: Place the baking dish in the oven and bake for 30 minutes until the mac and cheese is hot, bubbly, and the breadcrumb topping turns golden brown and toasted.
- Rest and serve: Remove from the oven and let cool for 10 minutes before serving. Sprinkle with the reserved bacon crumbles for extra flavor and texture if desired.
Notes
- Cook the macaroni al dente as it will continue cooking in the oven.
- Feel free to substitute fontina with sharp cheddar or Gruyère for a different cheese flavor.
- Fresh sage adds an herbal note but can be omitted or replaced with thyme if preferred.
- Use low-moisture pumpkin purée to avoid excess water in the sauce.
- Allow the dish to rest before serving to let it firm up and enhance flavors.
