Can I make Pumpkin Mac and Cheese with Bacon ahead of time?

Yes! You can assemble the dish up to a day in advance. Store it covered in the fridge and bake just before serving. Add a few extra minutes to the bake time if it’s cold from the fridge.

What cheese works best in Pumpkin Mac and Cheese with Bacon?

Sharp cheddar is classic, but mixing in cheeses like gruyere, gouda, or Dubliner adds extra flavor. Always shred your own cheese for the creamiest sauce.

Can I make this recipe without bacon?

Absolutely. You can skip the bacon or swap it for roasted mushrooms, caramelized onions, or even a sprinkle of smoked paprika for a vegetarian version.

How do I reheat leftovers?

Add a splash of milk before reheating to keep the pasta creamy. Warm in the oven at 300°F or gently on the stovetop until heated through.

Pumpkin Mac and Cheese with Bacon The Ultimate Fall Favorite

Description

Creamy, cheesy, smoky, and just a touch sweet—this Pumpkin Mac and Cheese with Bacon is the ultimate fall comfort food your family will crave.

Ingredients

Scale

1 pound pasta (cavatappi, elbows, or shells)
Olive oil or bacon grease
1 onion, chopped
2–3 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup pumpkin puree (not pie filling)
2 cups shredded sharp cheddar cheese
1 cup shredded Dubliner cheese (or any cheese of your choice)
8 slices thick-cut bacon, cooked until crispy and chopped
1/2 teaspoon onion powder
Salt and pepper to taste
Pinch of nutmeg
1/2 cup panko breadcrumbs

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Instructions

Preheat oven to 350°F (175°C).
Cook the pasta according to package directions until just al dente. Drain and set aside.
In a large Dutch oven or oven-safe skillet, heat olive oil or bacon grease over medium heat.
Add chopped onion and sauté until golden and caramelized. Stir in garlic and cook until fragrant.
Add butter and melt, then sprinkle in flour. Whisk and cook for 1 minute.
Slowly pour in the milk while whisking constantly. Cook until the sauce thickens and is smooth.
Season with onion powder, salt, pepper, and a pinch of nutmeg.
Whisk in pumpkin puree until well blended and silky.
Add shredded cheese (reserving a small amount for topping) and stir until melted and creamy.
Remove from heat, stir in cooked pasta and chopped bacon.
Top with reserved cheese and panko breadcrumbs.
Cover and bake for 20 minutes, until bubbly and golden on top.

Notes

For the best texture, shred your own cheese and avoid pre-shredded blends. To make ahead, assemble and refrigerate up to a day in advance, then bake when ready to serve.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Comfort Food
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 740mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg