Spache the Spatula

Pumpkin Mac & Cheese with Bacon

Yes, I’m still squeezing in pumpkin recipes.

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeIt’s okay, it’s only the fourth this year ( I may have a problem). But this one is so awesome. I think I might say that every time. #SorryNotSorry. Yes, I just hash-tagged in a post.

Pumpkin + Bacon + Mac & Cheese = ooey-gooey, smokey awesomeness!

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeI really like the combination of cheeses in this because each one imparts a unique flavor. The mild cheddar adds a familiar mac & cheese creaminess, the extra sharp white cheddar adds a delicious tang, and the smoked gouda adds a unique smokiness that pairs beautifully with the bacon.

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeIf you’re not a huge pumpkin fan (WEIRD), do not fret. The pumpkin is not super noticeable in the dish. As I was making it, my little brother turned his nose up at the mere thought of pumpkin mixed into one of his favorite foods—macaroni and cheese; but, he thoroughly enjoyed his portion!

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe

Pumpkin Mac & Cheese with Bacon

Yield: 5 servings

Pumpkin Mac & Cheese with Bacon

Ingredients

  • 4 slices bacon
  • 1 lb fusilli pasta
  • 1 cup pumpkin puree
  • 2 cups milk
  • heaping ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp lemon juice
  • 2 ounces mild cheddar, shredded
  • 2 ounces sharp white cheddar, shredded
  • 2 ounces smoked gouda, shredded
  • 1 tbsp butter
  • 3 tbsp flour
  • 1 tbsp chopped fresh sage
  • for the topping:
  • 1/3 cup panko bread crumbs
  • 1 tbsp butter, melted
  • 1 tbsp chopped fresh sage

Instructions

  1. In a medium saucepan, combine the milk, pumpkin cinnamon, and nutmeg. Simmer for 20 minutes, and then turn off the heat.
  2. Put the cheeses in a medium bowl and toss with the lemon juice.
  3. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
  4. Meanwhile, cook the bacon in a large sauté pan until crisp. Place on a paper towel-lined plate to drain, then crumble and set aside.
  5. Reserve 2 tablespoons of the bacon grease in the pan. Add 1 tablespoon of butter to the grease and heat over medium heat. Sprinkle the flour over the grease and whisk to incorporate. Cook for a couple minutes, stirring until golden-brown and thick (to make a roux).
  6. Whisk in the pumpkin/milk mixture and allow to simmer until thickened, about 3 to 4 minutes, to make a béchamel sauce. Stir in the cheese until melted. Stir 1 tablespoon of the sage into the mixture, and season with salt and pepper. Gently stir in the cooked pasta and 1/2 of the crumbled bacon.
  7. Pour the pasta mixture into an oven safe baking dish.
  8. In a small bowl, combine the panko, butter, and 1 tablespoon sage. Pour overt the pasta in the baking dish. Broil until the breadcrumbs are golden brown, 3-5 minutes. Sprinkle with the remainder of the crumbled bacon and serve.

Notes

recipe adapted from here

http://www.spachethespatula.com/pumpkin-mac-cheese-with-bacon/

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeWhat’s your favorite Mac & Cheese variation?

   

2 Responses to “Pumpkin Mac & Cheese with Bacon”

  1. Susan Dabney — December 30, 2013 at 6:01 pm

    Keep squeezing in Pumpkin recipes, especially when they include BACON!

    • Rachael replied: — December 30th, 2013 @ 7:05 pm

      Haha, I'm certainly trying my darndest! I'm glad you're enjoying them!

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