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Pumpkin Mac and Cheese With Bacon

  • Author: Julie
  • Yield: 8 as a side 1x

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Ingredients

  • 1 lb. pasta (I used cavatappi)
  • 5 tablespoons butter, divided
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 ounces room temperature cream cheese
  • 8 ounces pure pumpkin puree
  • 3 cups freshly shredded cheese (I used sharp cheddar, monterey jack, and mozzarella)
  • 4 ounces crusty french bread
  • 4 strips bacon, cooked and crumbled

Instructions

  1. Cook pasta according to directions. While it is boiling, start on the cheese sauce.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium-high heat.
  3. When the butter is melted, whisk in the flour. Continue cooking and whisking for 1 minute.
  4. Slowly whisk in the milk until the mixture is smooth.
  5. Cook the mixture, stirring frequently until it bubbles gently and thickens, about 5 minutes. Reduce the heat to low.
  6. Stir in the onion powder, salt, white pepper, cream cheese, and pumpkin puree until smooth.
  7. Add shredded cheese.
  8. Whisk until the cheese is melted into the sauce.
  9. Remove from heat.
  10. Pour the cheese sauce into the drained pasta and stir well.
  11. Pour the pasta into a greased 2 quart casserole dish.
  12. Use a food processor or blender to pulse the bread into course crumbs.
  13. In a medium bowl, mix the breadcrumbs with remaining 2 tablespoons of melted butter.
  14. Sprinkle the mixture over the pasta, and place under the broiler, watching closely until the breadcrumbs are golden brown and crispy.
  15. Remove from oven and allow the mac and cheese to set for a few minutes.
  16. Top with bacon and serve.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 506
  • Sugar: 2.7g
  • Sodium: 779mg
  • Fat: 31g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10.2g
  • Trans Fat: 0.7g
  • Carbohydrates: 34g
  • Fiber: 2.2g
  • Protein: 23g
  • Cholesterol: 88mg