Description
A creamy and comforting mac and cheese dish infused with the rich flavor of pumpkin and topped with crispy bacon.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 4 slices of bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, combine pumpkin puree, milk, and heavy cream over medium heat.
- Add garlic powder, onion powder, nutmeg, salt, and pepper; stir until well combined.
- Gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Fold in the cooked macaroni and crumbled bacon until evenly coated.
- Transfer the mixture to a baking dish and top with additional cheese if desired.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to add breadcrumbs on top for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Pumpkin Mac & Cheese, Comfort Food, Bacon, Fall Recipes