Pumpkin Mac and Cheese with Bacon

You’re in for a treat with this delicious Pumpkin Mac and Cheese with Bacon. The addition of pumpkin puree adds a depth of flavor that complements the sharp cheddar and savory bacon perfectly. It’s a hearty dish that’s simple to make yet feels special enough for any occasion. Whether as a main course or a side dish, this recipe is sure to become a favorite in your fall lineup.

f you’re looking for a comforting and unique dish to serve this fall, you’re in the right place. This Pumpkin Mac and Cheese with Bacon brings together all the flavors you love in a creamy, cheesy pasta dish, with a seasonal twist that makes it perfect for cooler weather. The addition of pumpkin not only adds a subtle depth to the dish but also sneaks in a bit of extra nutrition without overpowering the classic cheesy goodness we all crave. Plus, the crispy bacon on top gives it that perfect savory crunch that takes this mac and cheese to the next level.

Whether you’re hosting a fall gathering, looking for a cozy weeknight dinner, or just in the mood to try something new, this recipe is a must-make. It’s easy enough for a casual dinner yet special enough to serve at a holiday meal. You’ll love how the flavors come together in a way that’s both comforting and a little bit unexpected.

It’s also worth mentioning that I prepared everything in this beautiful pumpkin cocotte from Staub. They actually sent it to me to try, and I was mega excited. This thing is gorgeous. I think it’s the nicest piece of cookware I own. Plus, it doubles as gorgeous fall decor when not in use.

Why You’ll Love This Recipe

Cozy Fall Flavors: The pumpkin in this mac and cheese adds a subtle yet rich layer of flavor that screams fall. It’s the perfect way to celebrate the season, even if you’re not a pumpkin fanatic. The blend of cheese, bacon, and pumpkin creates a dish that’s warm, comforting, and just a bit unexpected.

A Versatile Dish: Whether you’re serving it as a hearty side dish or letting it shine as a main course, this recipe fits right in. It’s easy to whip up and pairs beautifully with just about anything on your autumn menu, making it a great choice for busy weeknights or casual gatherings.

Crowd-Pleasing Combination: Who can resist the classic pairing of cheese and bacon? Adding pumpkin to the mix elevates this dish into something special that still feels familiar. It’s the kind of comfort food that everyone will be reaching for, whether they’re die-hard mac and cheese fans or just looking for something new.

Easy to Make: Despite the complex flavors, this Pumpkin Mac and Cheese with Bacon is simple to prepare. With just a few steps, you’ll have a dish that looks and tastes like you spent hours in the kitchen, but it’s straightforward enough for any home cook to tackle with confidence.

Ingredients

• Pasta: I used cavatappi for its fun shape and ability to hold onto the creamy sauce, but feel free to use your favorite variety.
• Olive Oil: A bit of olive oil helps sauté the onions and garlic, adding a subtle depth of flavor to the base of the dish.
• Onion: Chopped onions bring a hint of sweetness and a savory foundation to the mac and cheese.
• Garlic: Just one clove of minced garlic adds a nice aromatic touch that enhances the overall flavor.
• Butter: Butter is melted with the onions and garlic to create a rich base for the sauce, adding that classic, creamy texture.
• All-Purpose Flour: Flour helps thicken the sauce, ensuring a smooth, luscious consistency.
• Whole Milk: Whole milk gives the sauce its creamy, rich texture while allowing the flavors of cheese and pumpkin to shine.
• Onion Powder: A dash of onion powder adds extra savory notes, complementing the fresh onion and garlic.
• Salt: Salt enhances the flavors of all the ingredients, making each bite more flavorful.
• Black Pepper: A pinch of black pepper adds a bit of warmth and spice, balancing the creaminess of the cheese sauce.
• Nutmeg: Nutmeg may seem unexpected, but it adds a subtle warmth and enhances the pumpkin’s flavor without overpowering the dish.
• Pumpkin Puree: The pumpkin puree adds a smooth texture and a gentle, earthy sweetness that pairs beautifully with the savory ingredients. I just use it right out of the can. It’s perfect!
• Cheese: A mix of sharp cheddar cheeses (Cracker Barrel and Dubliner) brings a rich, tangy flavor that melts perfectly into the sauce. For this recipe, I highly recommend avoiding the pre-shredded cheese and just shred your own.
• Bacon: Crispy, thick-cut bacon adds a smoky, salty crunch that complements the creamy pumpkin and cheese. Check out my favorite / best way to cook bacon. It’s perfect in this recipe.
• Panko Bread Crumbs: A sprinkle of panko crumbs on top gives the dish a delightful, crispy finish when baked.

How to Make

1. Begin by cooking your pasta according to the package directions. I like mine al dente. Strain the water from the cooked pasta and set the pasta aside.
2. Preheat your oven to 350 degrees F.
3. In a medium or large oven-safe Dutch oven, add a thin layer of olive oil (or bacon grease). Then add your onions and sauté they until they start to golden. Ttoss in your garlic and cook for another minute.
4. Next, melt your butter with the onion and garlic. When melted, slowly whisk in the flour. Continue cooking and whisking for a minute.
5. Slowly mix the milk into the mixture until smooth. Continue to cook the mixture while stirring frequently until it bubbles and thickens. At this point, reduce the heat to low.

6. Stir in the onion powder, salt, pepper, nutmeg, and pumpkin puree until smooth. Then add your shredded cheese. (I like to reserve a handful of cheese to top off the dish.) Whisk the cheese cause until melted and smooth.
7. Remove from heat, add your cooked pasta, and stir. Then, add your bacon and stir.

8. Sprinkle the panko crumbs over top. Then top with the reserved (or extra) cheese.
9. Cover with a lid and bake for about 20 minutes until the cheese is melted and bubbling.

And there you have it—Pumpkin Mac and Cheese with Bacon! This recipe is a wonderful way to bring some seasonal flair to your dinner table without a lot of fuss. T

Recipe Variations

• Spicy Twist: For those who enjoy a bit of heat, try adding some diced jalapeños or a pinch of cayenne pepper to the cheese sauce. You could also mix in some pepper jack cheese with the cheddar for an extra kick.
• Gluten-Free: This recipe can easily be made gluten-free by swapping out the pasta for your favorite gluten-free variety. Be sure to use a gluten-free flour blend for the sauce and gluten-free panko crumbs for the topping to keep the texture just right.
• Extra Veggies: To sneak in some more vegetables, consider adding cooked spinach, roasted butternut squash, or sautéed kale to the mix. These additions will not only boost the nutrition but also add more color and flavor to the dish.
• Alternative Cheeses: While sharp cheddar is my go-to cheese for this recipe, feel free to experiment with other varieties. Gouda, Gruyère, or even a smoky cheddar can offer different flavor profiles that work beautifully with the pumpkin.
• Make it a One-Pot Meal: If you want to simplify things even further, you can cook the pasta directly in the sauce. Just add extra milk or broth as needed, and let the pasta simmer until tender. This method will save you a bit of time and cut down on dishes.

Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! While I love the combination of sharp cheddar and Dubliner for their bold flavors, you can mix it up with other cheeses you enjoy. Gruyère, gouda, or even a smoky cheddar would work well. Just keep in mind that the flavors and melting properties may vary slightly depending on the cheese you choose.

Can I make this dish ahead of time?

Yes, this dish can be prepared in advance. After assembling the mac and cheese but before baking, cover it tightly and refrigerate it for up to 24 hours. When you’re ready to serve, simply bake it as directed, adding an extra 5-10 minutes to ensure it’s heated through and bubbly.

What if I don’t have a Dutch oven?

No worries! If you don’t have a Dutch oven, you can use any large, oven-safe pot or even a deep casserole dish. Just transfer the mixture from the stovetop to your baking dish before adding the panko crumbs and cheese on top.

Can I make this recipe without the bacon?

Yes, you can certainly make this recipe without the bacon if you prefer a vegetarian option. The mac and cheese will still be creamy and flavorful. If you want to add a bit of crunch, you could substitute the bacon with crispy fried shallots or toasted nuts.

Is there a way to make this recipe gluten-free?

Yes, this recipe can be made gluten-free with a few simple substitutions. Use your favorite gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your panko bread crumbs are also gluten-free.

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but it does require a bit more work. To use fresh pumpkin, roast a small sugar pumpkin until tender, then scoop out the flesh and puree it until smooth. Be sure to strain any excess water to get a similar consistency to canned pumpkin puree. The flavor will be slightly different, but it will still work beautifully in this recipe.

More Pasta Recipes You May Enjoy

• One Pan Chicken Apple Sausage Pasta
• Lemon Asparagus Pasta
• Chicken and Sun Dried Tomato Pasta
• Bacon, Onion, and Goat Cheese Pasta
• Five Cheese Sun-Dried Tomato Pasta

The resulting dish is lovely and delicious. The cheese. The bacon. And pumpkiny undertones. Heavenly. Talk about a great meal or side for a cool fall night. You’re going to love this Pumpkin Mac and Cheese with Bacon. If you do try this recipe, please leave a comment and a 5-star rating below. 

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Pumpkin Mac and Cheese with Bacon

A delicious combination of ingredients, this Pumpkin Mac and Cheese with Bacon will become you new favorite fall side dish.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: bacon, mac and cheese, pumpkin

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 610kcal

Ingredients

• 1 pound pasta (I used cavatappi.)
• 1 tablespoon olive oil
• 1 cup onion chopped
• 1 clove garlic minced
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of nutmeg
• 1 cup pumpkin puree
• 3 cups freshly shredded cheese I used a combination of sharp cheddar cheese and Dubliner.
• 8 strips thick cut bacon cooked
• 1/4 cup panko bread crumbs

Instructions

• Begin by cooking your pasta according to the package directions. I like mine al dente. Strain the water from the cooked pasta and set the pasta aside.
• Preheat your oven to 350 degrees F.
• In a medium or large oven-safe Dutch oven, add a thin layer of olive oil (or bacon grease). Then add your onions and sauté they until they start to golden. Ttoss in your garlic and cook for another minute.
• Next, melt your butter with the onion and garlic. When melted, slowly whisk in the flour. Continue cooking and whisking for a minute.
• Slowly mix the milk into the mixture until smooth. Continue to cook the mixture while stirring frequently until it bubbles and thickens. At this point, reduce the heat to low.
• Stir in the onion powder, salt, pepper, nutmeg, and pumpkin puree until smooth. Then add your shredded cheese. (I like to reserve a handful of cheese to top off the dish.) Whisk the cheese cause until melted and smooth.
• Remove from heat, add your cooked pasta, and stir. Then, add your bacon and stir.
• Sprinkle the panko crumbs over top. Then top with the reserved (or extra) cheese.
• Cover with a lid and bake for about 20 minutes until the cheese is melted and bubbling.

Nutrition

Calories: 610kcal | Carbohydrates: 54g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 724mg | Potassium: 425mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5295IU | Vitamin C: 3mg | Calcium: 320mg | Iron: 2mg