Mac &
Cheese with
Pumpkin
& Bacon
RECIPE
INGREDIENTS
- 8 slices bacon
- 4 cups elbow macaroni cooked according to package instructions
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 1 15-ounce can pumpkin puree
- 1 ½ cups milk
- 1 ½ cups half-and-half
- 2 cups shredded Gouda cheese
- 2 tablespoons fresh sage chopped (plus more for garnish)
- 1 cup breadcrumbs
- 1 ½ tablespoons olive oil
DIRECTIONS
- Preheat oven to 400ºF. Arrange bacon slices on a foil-lined baking sheet and bake for 15–18 minutes or until very crispy. Remove from oven then drain on paper towels. Crumble into small pieces then set aside.
- Reduce oven to 350ºF.
- In a medium saucepan, melt butter over medium heat. When fully melted, add the flour, salt, pepper, and garlic powder. Whisk until fully combined.
- Pour in the milk, then half-and-half, slowly, while whisking constantly. Continue to stir, until mixture thickens and begins to simmer.
- Add the Gouda cheese one cup at a time.
Stir until cheese is melted. - Stir in the pumpkin puree and sage.
Remove from heat. - Pour cheese/pumpkin mixture over the cooked pasta,
stirring to combine. - Stir in half of the bacon crumbles.
- In a separate small bowl, combine olive oil, breadcrumbs,
and Parmesan cheese. - Pour the pasta into a large baking dish. Use a large spoon,
pressing down to level the surface. - Sprinkle the breadcrumb mixture over the pasta, covering it.
Garnish with remaining sage. - Bake for 30 minutes, or until heated through,
with breadcrumbs toasted to a golden brown. - Remove from oven and allow to cool for 10 minutes. Sprinkle the remaining half of crumbled bacon over the top and serve.
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