Description
A rich and creamy pumpkin mac and cheese that combines the comforting flavors of fall with a cheesy, crispy topping. Featuring a blend of sharp cheddar, gruyere, and Parmesan cheeses, this dish is enhanced with savory bacon, fresh sage, and a subtle hint of spice, making it a perfect main or side dish for cozy meals.
Ingredients
Scale
Pasta and Bacon
- 1 teaspoon salt for the pasta water
- 1 pound macaroni pasta or shell shaped pasta
- 1 pound thick-cut bacon
Sauce Base
- 5 Tablespoons (70g) unsalted butter
- 3 large-ish shallots diced
- 3 Tablespoons fresh sage minced
- 2 cloves garlic minced
- 1/3 cup (40g) all-purpose flour
- 3 cups (681ml) whole milk
- 1 15 ounce (425g) can pumpkin puree
- 2 and 1/2 teaspoons coarse dijon mustard
- 2 teaspoons light brown sugar packed
- 1 and 1/4 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup (113ml) heavy cream aka whipping cream
Cheeses
- 10 ounces (283g) extra sharp cheddar cheese grated
- 8 ounces (226g) gruyere cheese grated
- 2 ounces (57g) Parmesan cheese finely grated
Topping
- 1/2 cup (30g) Panko bread crumbs
- 2 teaspoons olive oil
- Remaining chopped bacon (from cooked bacon)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 3-quart baking dish to prepare it for the mac and cheese.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes until very al dente. Drain and immediately transfer the pasta to the prepared baking dish and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the bacon for about 4 to 5 minutes per side until crispy. Drain excess oil on paper towels, chop finely, and set aside.
- Sauté Aromatics: In a large pan over medium heat, melt the butter. Add diced shallots and cook for 5 to 6 minutes until softened and translucent. Stir in minced sage and garlic and cook for another 1 to 2 minutes until fragrant.
- Make Roux: Sprinkle the flour into the pan and cook while stirring constantly for 1 minute to eliminate the raw flour taste.
- Add Liquids: Slowly whisk in the whole milk and pumpkin puree until smooth, continuing to whisk constantly to avoid lumps.
- Thicken Sauce: Cook the mixture while whisking constantly for about 5 minutes until it thickens to a creamy consistency.
- Season: Add Dijon mustard, brown sugar, salt, cayenne pepper, onion powder, black pepper, and nutmeg, whisking to combine all the spices evenly.
- Add Cream and Cheese: Reduce heat to low and whisk in the heavy cream. Fold in the grated cheddar, gruyere, Parmesan cheeses, and half of the chopped bacon until melted and smooth.
- Combine Pasta and Sauce: Remove the sauce from heat and pour it immediately over the cooked pasta in the baking dish. Stir gently to combine everything well.
- Prepare Topping: In a small bowl, mix the panko bread crumbs with olive oil until evenly coated. Sprinkle the mixture evenly over the mac and cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 12 minutes to let the flavors meld and the topping start to crisp up.
- Bake Uncovered: Remove the foil, sprinkle the remaining bacon on top, and bake uncovered for another 5 minutes until the topping is golden and crispy.
- Serve: Garnish with extra fresh sage leaves if desired and serve warm for the best comforting experience.
Notes
- For a vegetarian option, omit the bacon and consider adding smoked paprika for a smoky flavor.
- Use whole milk and heavy cream for the creamiest sauce, but 2% milk can be substituted for a lighter version.
- Adjust cayenne pepper to control the spice level based on your preference.
- Pasta will cook further in the oven; make sure to undercook it slightly when boiling to avoid mushiness.
- Fresh sage adds a lovely aroma, but dried sage can be used in a pinch—use about 1 teaspoon if dried.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
