Pasta is amazing on it’s own but it becomes extra amazing when it’s lost in a cheesy, extra creamy, savory sauce. Then when you add the perfect combination of seasonings and top it off with toasted panko breadcrumbs and crispy bacon the entire dish is elevated! My healthy-ish Autumn twist to this recipe is adding the perfect amount of pumpkin puree for the ultimate savory, creamy and flavorful Pumpkin Mac and Cheese. Another Fall favorite mac and cheese is this butternut squash mac and this no boil mac and cheese with broccoli is a year round favorite! I have been in love with pasta since I was a little girl and I don’t think that will ever change. That’s why it was so fun to create this feel-good Pumpkin Mac and Cheese. After your first bite all of your childhood memories of enjoying mac and cheese will come flooding back to you. My Pumpkin Mac and Cheese is simply decadent. The pumpkin increases the creaminess of the cheddar and parmesan cheese sauce, the fresh nutmeg is perfectly subtle and the fresh thyme compliments the toasted bacon Panko breadcrumb topping. This is heartwarming weeknight meal but is also a perfect side dish for your holiday meals.
Pumpkin: be sure to use 100% canned pumpkin puree and not the pumpkin pie mix. Shells: I love this recipe with shell pasta but really any small shape works well. Bacon: A thick cut bacon is my go-to. My favorite method of cooking it is listed in the recipe card below. Hint: in the oven! Milk: I love the creamy texture whole milk gives this mac and cheese. But if you have 2% it will work fine too, it just won’t be as decadent. I have not tested this recipe with any other types of milk. Sharp cheddar cheese: Be sure to buy a block, and shred the cheese yourself for the best results. The pre-shredded cheeses just don’t melt the same. Parmesan cheese: same goes for the parmesan. Buy a block and grate it yourself for best flavor and creaminess. Panko breadcrumbs: these flaky breadcrumbs are perfectly toasted and tossed with chopped bacon and fresh thyme to create the perfect topping for this mac.
Tips and Variations
Use a different noodle shape! Other great pasta shapes that hold the creamy sauce well are elbow macaroni, small shells, and bow tie noodles. I have not tested this recipe with different milk varieties. Whole milk is the best option for a creamy mac and cheese, 1% milk will make it lighter, etc. Instead of parmesan feel free to use either gouda or gruyere. Stir in fresh baby spinach at the end.
