Pumpkin Mac and Cheese

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Say hello to your new favorite savory, creamy and flavorful Pumpkin Mac and Cheese.

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It's ultra creamy thanks to the sharp cheddar cheese, Parmesan cheese and of course the 100% pumpkin puree.

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And if that wasn't already delicious enough, it's topped off with toasted Panko breadcrumbs spiked with crispy bacon pieces and fresh thyme.

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To make, bake bacon 20-25 minutes at 400F or until nice and crispy. Remove from the oven, allow the bacon to cool and then chop into small pieces. Set aside.

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Add butter to frying pan and toast panko until golden brown. Then add chopped bacon and fresh thyme. Stir to combine.

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Bring a pot of salted water to boil to cook the shell pasta (or pasta of choice). Cook according to package directions.

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Heat a large cast iron pan over medium heat and melt the butter. Whisk in the flour and whisk for ~1 minute to cook out the floury taste.

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Gradually pour in the milk. Continuing to whisk until smooth. Stir in the nutmeg, garlic and salt.

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Add in the pumpkin, cheddar cheese and parmesan. Whisk until smooth again. Pour in some of the reserved pasta water and whisk until desired consistency is reached.

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Add in the cooked pasta and stir to combine. Top with the bacon panko and enjoy warm.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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