Introduction
Indulging in a warm, creamy mac and cheese is a comfort food experience like no other, and this unique twist on a classic dish incorporates the rich, earthy flavor of pumpkin alongside the savory crunch of bacon. Ideal for gathering with loved ones or as a hearty weeknight meal, this pumpkin macaroni and cheese recipe will surely become a new favorite.
Detailed Ingredients with measures
4 cups dry elbow macaroni, cooked according to package instructions
8 slices bacon
4 tablespoons unsalted butter (½ stick)
4 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1½ cups 2% milk
1½ cups heavy cream
2 cups freshly shredded fontina cheese
15 ounces 100% pure pumpkin purée (1 can)
2 tablespoons chopped fresh sage, plus more for garnish
1 cup Panko breadcrumbs
1 cup freshly grated Parmesan cheese
1½ tablespoons olive oil
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 8
Directions
1. Preheat the oven to 400°F.
2. Place the bacon on a foil-lined baking sheet and bake for 15-20 minutes, or until very crispy.
3. Allow the bacon to drain on a paper towel, then crumble into small pieces. Set aside.
4. Reduce the oven temperature to 350°F.
5. In a medium/large saucepan, heat the butter over medium heat until fully melted.
6. Add the flour, salt, pepper, and garlic powder, stirring constantly to combine.
7. Slowly pour in the milk and cream, whisking constantly.
8. Allow the mixture to thicken, continuing to stir, until bubbly.
9. Add the fontina cheese one cup at a time, stirring to melt before adding the second cup.
10. Stir in the pumpkin purée and chopped sage.
11. Remove from heat and pour the sauce over the cooked pasta, stirring to combine.
12. Stir in the crumbled bacon, reserving some for garnish if desired.
13. In a separate small bowl, combine the Panko breadcrumbs, Parmesan cheese, and olive oil.
14. Transfer the macaroni mixture into a large baking dish, pressing down slightly to level the top.
15. Sprinkle the breadcrumb mixture evenly over the top.
16. Bake for 30 minutes, or until hot and bubbly, and the breadcrumbs are golden and toasted.
17. Remove from the oven and allow to cool for 10 minutes before serving.
18. Garnish with extra bacon and fresh sage, if desired.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F.
Step 2: Cook the Bacon
Place the bacon on a foil-lined baking sheet and bake for 15-20 minutes, or until very crispy.
Step 3: Prepare the Bacon
Allow the bacon to drain on a paper towel, then crumble into small pieces. Set aside.
Step 4: Reduce the Oven Temperature
Reduce the oven temperature to 350°F.
Step 5: Melt the Butter
In a medium/large saucepan, heat the butter over medium heat until fully melted.
Step 6: Create the Roux
Add the flour, salt, pepper, and garlic powder, stirring constantly to combine.
Step 7: Incorporate Milk and Cream
Slowly pour in the milk and cream, whisking constantly.
Step 8: Thicken the Sauce
Allow the mixture to thicken, continuing to stir, until bubbly.
Step 9: Add the Cheese
Add the fontina cheese one cup at a time, stirring to melt before adding the second cup.
Step 10: Mix in Pumpkin and Sage
Stir in the pumpkin purée and chopped sage.
Step 11: Combine with Pasta
Remove from heat and pour the sauce over the cooked pasta, stirring to combine.
Step 12: Add Crumbled Bacon
Stir in the crumbled bacon, reserving some for garnish if desired.
Step 13: Prepare the Breadcrumb Topping
In a separate small bowl, combine the Panko breadcrumbs, Parmesan cheese, and olive oil.
Step 14: Transfer to Baking Dish
Transfer the macaroni mixture into a large baking dish, pressing down slightly to level the top.
Step 15: Add the Breadcrumb Topping
Sprinkle the breadcrumb mixture evenly over the top.
Step 16: Bake
Bake for 30 minutes, or until hot and bubbly, and the breadcrumbs are golden and toasted.
Step 17: Cool Before Serving
Remove from the oven and allow to cool for 10 minutes before serving.
Step 18: Garnish
Garnish with extra bacon and fresh sage, if desired.
Notes
Serving Suggestions
This dish can be served as a main course or as a side dish for gatherings.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
Reheat in the oven or microwave, adding a splash of milk or cream to keep it moist.
Ingredient Substitutions
Feel free to use other cheeses or add vegetables for variety.
Cook techniques
Baking Bacon
Using a foil-lined baking sheet allows for easy cleanup and ensures even cooking. Baking bacon at 400°F makes it crispy without the splatter mess associated with pan frying.
Creating a Roux
Combining equal parts butter and flour over medium heat forms a roux, which is essential for thickening the cheese sauce in this dish. Stir continuously to prevent burning.
Whisking
Whisking the milk and cream into the roux gradually helps to avoid lumps and creates a smooth sauce. It’s vital to keep stirring while the mixture thickens.
Melting cheese
Adding cheese in increments ensures it melts evenly, preventing clumping. Fontina cheese, being creamy, integrates well into the sauce for a rich flavor.
Combining ingredients
Mixing the cooked pasta with the cheese sauce while it’s still warm allows for better absorption of flavors. Stir gently to coat the pasta thoroughly.
Preparing the topping
Combining Panko breadcrumbs with Parmesan and olive oil creates a crispy topping that adds texture when baked. Ensure even distribution over the pasta mixture for consistent crunchiness.
Baking the dish
Baking at 350°F for 30 minutes promotes an even heat distribution, making the dish hot and bubbly while achieving a golden top. Let it cool briefly before serving to allow the flavors to meld.
FAQ
Can I use a different type of cheese?
Yes, you can substitute fontina with other creamy cheeses like mozzarella or cheddar, but the flavor and texture may vary.
Is there a vegetarian option for this recipe?
Yes, you can omit the bacon and optionally add sautéed vegetables like mushrooms or spinach for added flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare it up to the baking step, refrigerate, and then bake it when ready to serve. Just add extra baking time if it’s coming straight from the fridge.
What’s the purpose of the pumpkin purée?
The pumpkin purée adds creaminess, flavor, and a subtle sweetness to the dish, making it comforting and seasonal.
Can I freeze leftovers?
Yes, this dish can be frozen. Make sure it’s in an airtight container, and when you’re ready to eat, thaw in the refrigerator and reheat in the oven.
Conclusion
This creamy and savory twist on classic macaroni and cheese elevates the dish with the addition of pumpkin and sage, while the crispy bacon adds a delightful crunch. Perfectly baked with a golden breadcrumb topping, this macaroni dish is not only comforting but also innovative, making it a fantastic choice for family dinners or gatherings.
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