Pumpkin Mac And Cheese Recipe

What’s in This Pumpkin Mac and Cheese Recipe?

I love macaroni and cheese. It’s a total classic that really can’t be beat. There are the simple, quick recipes for macaroni and cheese, and then there are the more creative and fun mac and cheese recipes. There is a time and place for all of them, and the time for pumpkin mac and cheese is now! This baked mac and cheese with bacon is just too good. I want to serve it every night, but I’ll try to resist overdoing it.

Pasta: Elbow macaroni is the classic pasta choice for mac and cheese, but any short pasta shape will work. Bacon: Oven-cooked bacon adds a bit of crunch and umami flavor. Easily leave it out if you’re vegetarian. Butter: Unsalted butter adds richness to the cheese sauce. Flour: All-purpose flour mixes with the butter to create a roux that thickens the cheese sauce. Spices: kosher salt, black pepper, and garlic powder enhance the savory flavor of the sauce. Milk: 2% milk helps to thin out the sauce to the correct consistency. Cream: Heavy cream adds richness to the sauce. Cheese: Fontina and Parmesan cheeses add a funky cheesy flavor that complements the pumpkin. Other cheeses that work well include gruyere and sharp cheddar. Pumpkin: 100% pure pumpkin purée (not pumpkin pie filling!) adds a beautiful color, vitamins and minerals, and an earthy flavor. Sage: Chopped fresh sage enhances the savory flavor of the pumpkin. Breadcrumbs: Create a crispy, crunchy topping.

How to Store and Reheat

This pumpkin mac and cheese can be prepared (but not baked) up to 2 days in advance of when you plan to serve it. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed. Store leftover pumpkin mac and cheese in an airtight container in the refrigerator for up to 4 days.

How to Freeze

Freeze pumpkin mac and cheese whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.

Serving Suggestions

This baked pumpkin mac and cheese with bacon is the ultimate Thanksgiving side dish. It might even steal the spotlight from your Thanksgiving turkey! It goes great with classic green bean casserole and cranberry sauce to keep that sweet and savory flavor going.

Notes from the Test Kitchen

The milk and cream incorporate much more easily at room temperature than they do cold from the fridge. I found that cold milk and cream curdled about half the time, so use room temperature for the best results.